Easy Veggie Lasagna

Makes: 8 servings

Prep: 25 mins
Bake: 40 mins
Stand: 10 mins

Ingredients

Sauce
1 tablespoon olive oil
2 cups sliced mushrooms
2 cups sliced zucchini
1/2 cup diced onion
1 26 ounce jar prepared spaghetti sauce
1 14 1/2 ounce can Italian-style diced tomatoes with liquid
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1 15 ounce container low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
8 - 10 uncooked dried lasagna noodles
2 cups shredded part-skim mozzarella, divided

Directions

1. Heat oven to 375 degrees F.

2. For Sauce: Heat oil in large skillet over medium-high heat. Add mushrooms, zucchini and onion; cook 6 to 7 minutes or until tender. Stir in spaghetti sauce, diced tomatoes with liquid, oregano and pepper; set aside.

3. Lightly coat a 13x9-inch glass baking dish with vegetable cooking spray. Combine ricotta, Parmesan, egg, parsley and salt in medium bowl.

4. Spread 2 cups of the Sauce over bottom of prepared dish. Arrange 4 or 5 uncooked lasagna noodles lengthwise and slightly overlapping on top. Spread all of ricotta mixture over top to cover; sprinkle evenly with 1-1/2 cups of the mozzarella. Pour 1-1/2 cups of the Sauce on top. Repeat layering remaining noodles over Sauce. Top with remaining Sauce; sprinkle with remaining mozzarella.

5. Cover with foil and bake 20 minutes. Uncover and bake 20 to 25 minutes more or until bubbly. Let stand 10 minutes before serving. Makes 8 servings.