Roasted Vegetable Lasagna

2 medium red, green or yellow bell peppers, each cut into 8 pieces
1 medium onion, cut into 8 wedges
1 large zucchini, cut into 2-inch pieces (2 cups)
6 small red potatoes, cut into fourths
1 package (8 ounces) whole mushrooms, cut in half
2 tablespoons olive or vegetable oil
1/2 teaspoon peppered seasoned salt
2 teaspoon chopped fresh or 1/2 teaspoon dried basil leaves
9 uncooked lasagna noodles (9 ounces)
1 container (15 ounces) ricotta cheese
1/2 cup basil pesto
1 egg, slightly beaten
2 cups shredded provolone cheese (8 ounces)
1 cup shredded mozzarella cheese (4 ounces
Warm spaghetti sauce (optional)

Heat oven to 425�. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2 x1-inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil in large bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.

Reduce oven temperature to 350�. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.

Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.

Bake uncovered 40 to 50 minutes or until hot in center and top is golden brown. Let stand 4 minute before cutting.

Serve with spaghetti sauce on top if desired.

AUTHOR:   Bev Douton