Scrumptious Vegetable Lasagna

Adapted from Healthy Cooking (Feb./March 2010), page 49.

Prep: 45 min. + resting / Bake: 40 min. + standing
Yield: 12 servings

 9 whole wheat lasagna noodles
1 medium yellow summer squash, cut into 1/4" slices
1 medium zucchini, cut into 1/4" slices
1/2 lb. fresh mushrooms, sliced
1/2 medium sweet onion, diced
1 eggplant, thinly sliced
1 sweet potato, thinly sliced
1 yam, thinly sliced
1 Tbs. olive oil
1 jar (25 oz) marinara sauce
1 carton (15 oz) fat-free ricotta cheese
12 slices reduced-fat provolone cheese, halved
2 cups (8 oz) shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Arrange slices of eggplant on wire racks over paper towels; liberally salt both sides and allow to rest for about 1 hour.  Squeeze out excess moisture.  Chop.

Cook noodles according to package directions.

Meanwhile, boil sweet potato and yam slices in salted water until softened but not all the way cooked.  Drain carefully.

Heat oil in a large skillet; saute squash, zucchini, onion, and eggplant until tender.  Add mushrooms during the last minute or two.  Gently stir in sweet potato and yam.

Drain noodles.  Rinse in cold water and drain again.

Spread 1/4 cup marinara in an 11x17" baking dish coated with cooking spray.  Top with six noodles, 1 cup marinara sauce, 1/3 vegetable mixture, 1/2 cup ricotta cheese, 8 half slices of provolone cheese, 2/3 cup mozzarella cheese, and 1/3 cup Parmesan cheese.  Repeat layers twice, or until you run out of ingredients.

Cover and bake at 375F for 30 minutes.  Uncover; bake 10-15 minutes longer or until bubbly.  Let stand 10 minutes before cutting.

Notes:
- Yes, there is a difference between sweet potatoes and yams.  But I guess you could use two of one of them if you prefer.  I just couldn't decide which one I wanted, so I used one of each.
- I made this in two 8x8" baking dishes and froze one of them.  I'm assuming you could make it in an 11x17" dish.
- I'm totally guessing at measurements in the layering process, to tell you the truth.  I was in a hurry and had modified the recipe enough that I didn't bother with exact amounts at that point.  It probably wouldn't hurt to have more marinara sauce than the recipe lists, though.
- I would use more sauce next time.