Vegetable Lasagna

12 lasagna noodles, uncooked

2 medium carrots, sliced diagonally

1 medium onion, cut in half and each half sliced

1 cup celery, thinly sliced fresh (or fennel)

1 medium green bell pepper, seeded and sliced

1 tablespoon olive oil

salt and pepper, to taste

1 medium zucchini, sliced diagonally

1 1/2 cups spinach leaves, fresh

1 cup sliced mushrooms, fresh

1 container (15 ounces) part-skim ricotta cheese

1 egg

1/2 cup grated Parmesan cheese, divided

1 cup shredded mozzarella cheese, shredded

1/4 cup fresh basil, chopped

3 tablespoons chopped fresh parsley

4 cups marinara sauce, jarred or homemade

Preheat oven to 400º F. In a large pot of boiling, salted water, cook noodles until slightly chewy, about 8 minutes. Drain and carefully drape noodles over side of colander. Meanwhile, place carrots, onion, fennel and bell pepper in OvenWorks(tm) 2-Qt. square casserole. Drizzle with olive oil; sprinkle with salt and pepper, then stir lightly. Microwave on High 6-8 minutes, until vegetables are barely fork tender. Add zucchini, spinach and mushrooms. Microwave 5 minutes more. Using a slotted spoon, remove vegetables from casserole to inverted casserole seal. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, basil and parsley. Spray casserole with nonstick cooking spray. Spoon about 1/2 cup sauce into bottom of casserole. Reserve 1/4-cup mozzarella. Arrange 4 noodles overlapping in casserole, top with about 1/3 the vegetable mixture, 1/3 the ricotta mixture, 1 cup sauce, 1/4 cup mozzarella, and 1 tablespoon Parmesan. Repeat, layering 2 more times, ending with sauce. Microwave on High for 12-15 minutes, until lasagna is bubbling at sides. Sprinkle top with remaining mozzarella, and bake in preheated oven 20 to 25 minutes until top is crusty.