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1
Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skins. Coarsely chop peppers.
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2
Combine tomatoes and 1 cup boiling water in a small bowl; let stand 5 minutes. Drain.
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3
Position knife blade in food processor bowl; add chopped pepper, tomatoes, basil, and next 4 ingredients. Process until smooth, scraping sides of processor bowl once. Combine pepper mixture, tomato sauce, and 2 tablespoons water; stir well. Set aside.
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4
Beat cream cheese at medium speed of an electric mixer until creamy. Add ricotta cheese, sour cream, egg substitute, Parmesan cheese, and oregano, beating until smooth. Set aside.
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5
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, carrot, zucchini, and onion; saute 8 minutes or until tender.
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6
Spread 3/4 cup pepper mixture over bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray. Place 3 lasagna noodles over sauce; top with half of cream cheese mixture, half of vegetable mixture, and half of remaining pepper mixture. Repeat layers with remaining noodles, cream cheese mixture, vegetable mixture, and pepper mixture.
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7
Cover and bake at 350u00b0 for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 5 additional minutes or until cheese melts. Let stand 10 minutes before serving.
