Garden Veggie Lasagna - Master recipes

Ingredients

• 2 medium zucchini, sliced diagonally 1/4-in. thick -
• 2 cups fresh broccoli florets -
• 2 large carrots, julienned -
• 2 medium sweet red peppers, julienned -
• 1/4 cup olive oil -
• 2 garlic cloves, minced -
• 3/4 teaspoon dried thyme -
• 1/2 teaspoon salt -
• 1/2 teaspoon pepper -
• Sauce: -
• 2 cups finely chopped baby portobello mushrooms -
• 1 large onion, finely chopped -
• 2 tablespoons olive oil -
• 2 cans (28 ounces each) crushed tomatoes -
• 3 teaspoons Italian seasoning -
• 3/4 teaspoon salt -
• 3/4 teaspoon pepper -
• Filling: -
• 1-1/4 cups ricotta cheese -
• 1 package (8 ounces) cream cheese, softened -
• 3/4 cup grated Parmesan cheese -
• 1 egg, lightly beaten -
• 2 teaspoons dried basil -
• Assembly: -
• 12 no-cook lasagna noodles -
• 3 cups shredded Italian cheese blend -