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1
Cut pepper in half lengthwise; remove and discard seeds and membrane. Place pepper, skin side up, on rack of a broiler pan coated with cooking spray; flatten with palm of hand. Coat pepper with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes. Coat eggplant and zucchini with cooking spray, and place, skin side up, on rack of broiler pan; add garlic. Broil 12 minutes or until skins of red pepper and eggplant are charred and zucchini and garlic are tender.
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2
Place pepper in ice water until cool. Remove from water; peel and discard skin. Cut pepper into strips. Peel and discard skin from eggplant; cut eggplant into small pieces. Slice zucchini; peel garlic, and mince. Combine roasted vegetables in a medium bowl; set aside.
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3
Combine basil and next 4 ingredients; add half of basil mixture to roasted vegetable mixture. Set aside.
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4
Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add chopped tomato and remaining half of basil mixture. Cook 10 minutes or until tomato is tender; stir in tomato sauce. Remove from heat, and set aside.
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5
Combine ricotta cheese and Parmesan cheese in a small bowl, stirring well. Set aside.
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6
Cook lasagana noodles according to package directions, omitting salt and fat. Drain; cut each noodle in half crosswise.
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7
Place 2 noodle halves lengthwise in a single layer on bottom of a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray; spoon ricotta mixture over noodles. Top with roasted vegetable mixture. Place remaining 2 noodle halves over vegetable mixture; spoon tomato mixture over noodles with a slotted spoon. Cover and bake at 350u00b0 for 25 minutes. Uncover and sprinkle with mozzarella cheese; bake an additional 10 minutes or until cheese melts. Let stand 10 minutes before serving.
