Vegetable Lasagna

I love lasagna but they always leave me feeling heavy with all of the cheese and meat. Several of the vegetable lasagnas I've tried used cream in the sauce also leaving a very heavy feeling. I decided to take the basic concept of lasagna and create a more colorful version with my favorite vegetables with just enough pasta and cheese. As I wanted this to be a relatively simple dish, I used a tomato basil sauce from a jar. No time to make that stuff from scratch today.
Suggestions to change things up: Add more layers, more cheese and make the tomato sauce from scratch.

Vegetable filling
1 medium onion, chopped
1/2 crown of broccoli
1.5c mushrooms, chopped (I used baby bella)
1.5c eggplant, chopped
1 medium zucchini, sliced then quartered
1c bell peppers, chopped (I used small sweet peppers)
2tsp minced garlic

Cheese filling
1c Ricotta cheese (I used reduced fat)
1/4c shredded Parmesan cheese
1/4c shredded Mozzarella cheese
1 large egg

Jarred tomato sauce and 6 lasagna pasta sheets (or as many as needed)

1. Wash and chop the vegetables. Fill large pot with water and bring to a boil.

 

2. In a large skillet heat 1Tbs extra virgin olive oil. Add onion, cook 4 minutes. Add broccoli, cook 3 minutes. Add eggplant, cook 3minutes.  Add zucchini, cook 4minutes. Add pepper, cook 2minutes then add mushrooms. Cook until all vegetables reach a desired tenderness. I prefer mine a little crunchy so I only continued cooking about 5 more minutes then set the mixture to the side.

3.Add pasta to water. While pasta cooks, combine Ricotta, Parmesan and Mozzarella and egg.  Spray 13x9 or 9x9 glass pan (smaller will make more layers. I was afraid of overflowing so I used larger glassware.) Add a thin layer of tomato sauce to the pan.

4. Once pasta has cooked, place a layer of pasta on the bottom of the pan. Then layer cheese, vegetables and some tomato sauce. As I used a large pan, I created another layer of vegetables and tomato sauce. Then add another layer of pasta and continue layering until complete. I finished with a layer of pasta, marinara sauce and then 1.5c Mozzarella cheese on top.
So my final product ended up with these layers: pasta, cheese mixture, vegetable mixture, tomato sauce, vegetable mixture, tomato sauce, pasta, tomato sauce, cheese. I used the whole jar of tomato sauce.

5. Cover with foil, bake for 15minutes at 350degrees. Remove foil and bake uncovered for 10minutes or until cheese is melted.
6. Let it cool a bit and then Enjoy!