Vegetable Lasagna with Red Pepper Sauce - Restaurant Association of Nova Scotia

Ingredients

• 6 no-boil lasagna noodles or regular lasagna noodles
• 8 ounces zucchini and/or yellow summer squash, halved and sliced
• 2 cups sliced fresh mushrooms
• 1/3 cup chopped onion
• 2 teaspoons olive oil
• 1 cup fat-free or low-fat ricotta cheese
• 1/4 cup finely shredded Parmesan cheese
• 1/4 teaspoon black pepper
• 1 recipe Red Pepper Sauce
• 1 cup shredded part-skim mozzarella cheese
• 1 medium tomato, seeded and chopped