2 medium zucchini, quartered lengthwise, sliced
1 small onion, chopped
4 ounces fresh mushrooms, sliced
2 cloves garlic, minced
15 ounces part-skim ricotta cheese
2 tablespoons fresh parsley, chopped
1 cans (24 oz) Pasta Sauce
8 dry no-boil flat lasagna noodles, uncooked
1/3 cup shredded part-skim mozzarella cheese
1 No-Stick Cooking Spray
Preheat oven to 350°F.
Spray 8x8-inch baking dish with cooking spray; set aside.
Spray large skillet with cooking spray; heat over medium heat.
Add zucchini, onion, mushrooms and garlic; cook 5 minutes or until vegetables are crisp-
tender, stirring frequently. Set aside.
Combine ricotta cheese and parsley in small bowl; set aside.
Spread about 1/2 cup pasta sauce evenly onto bottom of prepared dish; top with 2 of the noodles.
Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese mixture and 1/3 of the vegetables.
Repeat layers 2 more times, beginning with noodles and ending with vegetables.
Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese.
Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
Bake 30 minutes.
Bake an additional 15 minutes or until hot and bubbly.
Let stand 10 minutes before cutting.
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