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Garden Harvest Lasagna

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    Source: www.makinglifebetter.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsB1, B2, B3, B9, B12, H
    MineralsCopper, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 Tbsp. olive oil

    2. 2 medium zucchini, sliced

    3. 1 package (10 oz.) mushrooms, sliced

    4. 1 container (15 oz.) ricotta cheese

    5. 2 cups shredded mozzarella cheese (about 8 oz.)

    6. 1/4 cup grated Parmesan cheese

    7. 1 egg, slightly beaten

    8. 1 tsp. dried basil leaves, crushed

    9. 1 jar (lb. 8 oz.) Ragu® Old World Style® Pasta Sauce

    10. 1 package (16 oz.) lasagna noodles, cooked and drained

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375°. Heat olive oil in 12-inch skillet over medium heat and cook zucchini and mushrooms 3 minutes or until vegetables are tender; set aside.

    2. Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg and basil in medium bowl; set aside.

    3. Evenly spread 1/2 cup Pasta Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread 1/3 of the cheese mixture over noodles, then 3/4 cup sauce and 1/3 of the vegetable mixture; repeat layers, ending with noodles. Top with remaining Sauce and sprinkle with remaining 1 cup mozzarella cheese. Loosely cover with aluminum foil and bake 45 minutes or until bubbling. Let stand 10 minutes before serving.

    4. See Nutritional Information for saturated fat content

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