Veggie Bake

This is so simple, healthy and good.  I'm not a vegetarian, but boy did I enjoy this recipe.

VEGGIE BAKE
(serves 8)

Ingredients:
*1 medium zucchini, sliced into bite size pieces
*1 medium yellow squash, sliced into bite size pieces
*1/3 cup red onion, chopped
*1/3 cup mushrooms, sliced
*1/2 cup reduced-fat mozzarella cheese, shredded
*1/2 cup reduced-fat mozzarella cheese, shredded
*1/4 cup reduced-fat cheddar cheese, shredded (optional)
*1/2 cup feta cheese, crumbled
*6-8 ounces fresh baby spinach
*3 garlic cloves, minced
*1 teaspoon dried basil
*1 teaspoon dried oregano
*3 tablespoon olive oil
*1/4 cup good quality balsamic vinegar
*1 teaspoon white sugar
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*(8 ounce) package lasagna noodles
*9 plum tomatoes, sliced thin

Directions:
~Bring a large pot of water to boil on top of stove.
~Once water is boiling add lasagna noodles.
~Boil noodles for 5 minutes, remove from water and drain.
~Preheat oven to 350 degrees.
~Lightly coat a 9x13 inch pan with cooking spray.
~In a large bowl, toss together zucchini, squash, mushrooms, spinach, garlic, red onion, 3/4 cup mozzarella cheese, cheddar cheese & feta cheese.
~Mix olive, balsamic vinegar, basil & oregano.
~Drizzle over vegetables.
~Place 1/2 of the lasagna noodles into the bottom of the prepared pan.
~Make a layer of tomato slices over noodles.
~Spread a generous amount of veggie mixtures over the tomatoes.
~Lay 1/2 of the slices of tomatoes over veggies.
~Layer the rest of lasagna noodles over tomatoes.
~Layer the rest of tomatoes over noodles.
~Layer the rest of the veggie mix over the tomatoes.
~Sprinkle 1 cup mozzarella cheese over top.
~Bake for 40-45 minutes.
~Remove from oven and let sit for 10-15 minutes, so casserole can sit.