Instructions: Preheat the oven to 350 degrees. Spray a 12-by-8-by-2 inch pan with nonstick cooking spray; set aside.

In a large nonstick skillet, warm the olive oil. Add the leeks and saute until they soften, about 5 minutes. Add the red peppers and saute an additional 3-4 minutes. Add the mushrooms and saute until they wilt and give off their juices, about 3-4 minutes. Stir in the fresh basil and set aside.

Meanwhile, in a medium bowl, combine 1/2 cup mozzarella cheese, 1/3 cup Parmesan cheese, ricotta cheese and crushed green peppercorns. Mix well.

First, spread about 1/2 cup of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sauteed vegetables, 1 cup of the remaining pasta sauce and half of the cheese mixture.

Repeat with another layer using 1/2 cup of the remaining sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.

Sprinkle the top with the topping ingredients. Cover with foil and bake for 30-40 minutes or until the vegetables are bubbly and the top cheese layer has melted. During the last 10 minutes of baking, remove the foil.

Remove from oven and allow to sit for 10 to 15 minutes before serving. For a complete meal, serve with crusty Italian bread and a tossed green salad.

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