Vegetable Lasagna

This is one of my favorite, go-to recipes. I adapted it from an old Cooking Light recipe and made it my own - enjoy!

Ingredients
1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
2 cups baby spinach
1 (26-ounce) bottle fat-free tomato basil pasta sauce
2 tablespoons commerical pesto
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
9 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
3/4 cup (3 ounce) shredded part-skim mozzarella cheese

Preparation
1. Preheat oven to 375º.

2. Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add spinach and let wilt. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

3. Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 9"x12" baking dish or pan coated with cooking spray. Arrange 3 noodles over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

4. Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.