Vegetarian Lasagna has a homemade tomato sauce, lots of fresh veggies, and plenty of cheese.
In a medium saucepan, bring diced tomatoes, tomato paste, water, vinegar, and parsley to a simmer. Cover, reduce heat and simmer 10 minutes. Season to taste with salt and pepper.
Use an electric mixer to beat cream cheese, ricotta cheese, sour cream, and egg until smooth. Stir in Parmesan cheese and Italian seasoning.
Heat butter and oil in a large nonstick pan. Add red bell pepper, zucchini, carrots, onion, and mushrooms and cook until soft, about 5 to 7 minutes, stirring frequently.
Add garlic and cook 1 minute. Season to taste with salt and pepper.
Heat oven to 350 degrees.
Spread a thin layer of the tomato sauce on the bottom of a greased 9X13-inch pan. Lay 3 noodles on top followed by half the cheese mixture, vegetable mixture, and tomato sauce.
Repeat layers one more time. Sprinkle mozzarella cheese on top. Cover with aluminum foil (coat the side facing down with cooking spray so that the cheese will not stick to it.
Bake 30 minutes. Uncover and bake 5 more minutes.