Vegetable Lasagna

Vegetable Lasagna

Quick-to-fix lasagna made with a medley of fresh vegetables
Hands on time 30 minutes, total time 1 hour 25 minutes
Makes 6 servings (1 piece each)

Ingredients:
PAM® Original No-Stick Cooking Spray
2 medium zucchini, quartered lengthwise, sliced
1 small onion, chopped
4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)
2 cloves garlic, minced
1 pkg (15 oz each) part-skim ricotta cheese
2 tablespoons chopped fresh parsley
1 can (26.5 oz each) Hunt's® Traditional Spaghetti Sauce
8 dry no-boil flat lasagna noodles, uncooked
1/3 cup shredded part-skim mozzarella cheese

Total cost: $9.62

Directions:
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 of the spaghetti 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.
Remove foil; bake an additional 15 minutes or until hot and bubbly.
Let stand 10 minutes before cutting.

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The following nutritional analysis is based on 1 serving.

Nutritional information provided by www.menucalc.com