Hearty Vegetable Lasagna (Weight Watchers) - cooking recipe

Ingredients

1 small eggplant, about a pound, peeled and cut into 1/4 inch rounds
1 large zucchini, cut on diagonal into 1/4 inch slices
1/4 teaspoon black pepper
2 teaspoons olive oil
2 large garlic cloves, minced
29 ounces fire-roasted tomatoes
8 ounces cremini mushrooms, sliced
1 large red bell pepper, chopped
1/4 cup thinly sliced fresh basil
5 sheets no-boil lasagna noodles
1 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese

Preparation

Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom.
Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary.
Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper.
Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer.
Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini.
Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna.
Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer.
Let stand about 5 minutes before serving.