Roasted Red Pepper Lasagna

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Oxmoor House


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3 large sweet red peppers

12 sun-dried tomatoes

1 cup boiling water

3/4 cup fresh basil leaves

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cloves garlic

1 (8-ounce) can no-salt-added tomato sauce

2 tablespoons water

1 (8-ounce) carton light process cream cheese, softened

3/4 cup nonfat ricotta cheese

1/2 cup nonfat sour cream

1/4 cup frozen egg substitute, thawed

1/4 cup freshly grated Parmesan cheese

2 teaspoons dried oregano

Vegetable cooking spray

3 cups sliced fresh mushrooms

2 1/4 cups shredded carrot

2 cups chopped zucchini

1 cup chopped onion

6 cooked lasagna noodles (cooked without salt or fat)

2 cups (8 ounces) shredded part-skim mozzarella cheese

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