Vegetables Galore Lasagna

1. 2 large zucchini, sliced thin
2. 1 medium sweet onion, diced fine
3. 2 cloves garlic, minced
4. 1 medium red pepper, diced small
5. 12 ounces Portobello mushroom caps, sliced thin
6. 14 1/2 ounces low sodium canned tomato, diced
7. 1 tablespoon olive oil
8. 1 tablespoon butter
9. 16 ounces no salt added tomato sauce
10. 6 ounces no salt added tomato paste
11. 1/2 cup red wine
12. 1 1/2 teaspoons Italian seasoning
13. 1 teaspoon seasoned salt
14. 1/2 teaspoon seasoned pepper
15. 1/8 teaspoon nutmeg
16. 12 ounces lasagna noodles
17. 16 ounces ricotta cheese, part skim milk, *see Note
18. 1 cup mozzarella cheese, part skim milk
19. 1/2 cup parmesan cheese

Heat oil and butter until melted. Add onion, garlic and red pepper. Cook until softened. Add mushrooms, zucchini and tomatoes. Cook until softened. Add tomato sauce, tomato paste, red wine, Italian seasoning, salt, pepper and nutmeg. Cook until boiling. Reduce heat and simmer for 1/2 hour. Meanwhile cook noodles according to package directions. Mix the mozzarella cheese and Parmesan cheese. In a 13x9x2" pan spread 1/3 of the tomato mixture,1/3 noodles, 1/3 of the ricotta, 1/3 of cheese mixture, repeat layers, topping with cheese mixture. Cover with foil and bake at 350 F for 40 minutes, uncover and bake for 20 minutes or until browned.

Cover unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours. If you prefer, freeze up to two months. To bake from refrigerator add 10 minutes. To bake frozen lasagna, thaw in refrigerator overnight and bake according to above directions.