Vegetable Lasagna
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30Prep Time Minutes
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85Total Time Minutes
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10Number of Ingredients
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6Servings
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 (125 mL) 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.
Vegetable Lasagna