Vegetable & Kidney Beans Lasagna

Ingredients:
9 Whole Wheat Lasagna (cook as per the instructions on the box)
2 medium Zucchini
4 grilled peppers - green, red, yellow & orange
1 big onion (or 2 mediums) 1 pack of mushrooms
1 large can of tomato sauce *
1 can 540 ml of Kidney beans
Olive oil
Herbs of Provence
Salt & pepper
Finely Shredded Parmesan & Romano Cheese Mixed **
Shredded Mozzarella cheese made of skimmed milk **

* for this recipe I have used a can of 680 ml. Although, since I was using pasta requiring to be cooked first, there was more juice in the pan afterwards. Next time, I will use a smaller format (approximately 540 ml). If you are planning on using pasta that cooks in the oven, then that quantity would be perfect.
** I have intentionally not indicated any quantity for the cheese since I have to be reasonable for my weight lost. But if you are a cheese lover don't hesitate to be more generous if you feel like it!

Start by cleaning the peppers, cut in 4 pieces and grilled them in the oven for until they are mostly dark. Once they are ready, put them in a Ziploc bag for about 5 to 10 minutes. The steam created in the bag, will make it easier to remove the skin. Reserve.

Sauté onions in the olive oil for about 2-3 minutes and add the zucchini and the mushrooms. Once they are Al Dente, add the Herbs of Provence, salt & pepper and cover for 2 minutes to let the herbs do their magic.

While you prepare the mixed vegetable, cook the pasta as instructed on the box. Remember not to cook them too much. They will continue to cook in the oven and it is much better when they are Al Dente!

In your lasagna pan, spread some of the tomato sauce and then 1 layer of pasta (about 3 strips). Add a bit of sauce on the pasta and then lay out the vegetable mixture and spray some of the Parmesan/Romano cheese. Add another layer of pasta and again, some sauce. Now, lay out the grilled peppers and the kidney beans... and a bit more of that Parmesan/Romano mix. Lay out the last pasta strips and the remaining of the sauce. Cover the lasagna with the Mozzarella cheese.

Cook in the over at 180°C (350°F) for about 20 to 30 minutes or just until the cheese on top gets a golden color. Remember, if you are using pastas that cook in the oven, then you must follow the instructions on the box.

Serve with a beautiful green salad and you will have a succulent & healthy dinner. Bon appétit :-)