Ingredients Jump to Instructions ↓

  1. 1 10 3/4- ounce can condensed tomato soup

  2. 1 7-ounce jar roasted red sweet peppers, drained

  3. 1 teaspoon dried oregano, crushed

  4. 2 cloves garlic, minced

  5. Nonstick cooking spray

  6. 1 tablespoon olive oil

  7. 2 cups coarsely chopped zucchini and/or yellow summer squash

  8. 2 cups sliced fresh mushrooms

  9. 1 medium onion, chopped

  10. 1 15-ounce carton ricotta cheese

  11. 1/4 cup finely shredded or grated Parmesan cheese

  12. 1/4 teaspoon black pepper

  13. 6 no-boil lasagna noodles

  14. 1 cup shredded mozzarella cheese (4 ounces)

Instructions Jump to Ingredients ↑

  1. Method :

  2. Preheat oven to 375°F. For red pepper sauce, in a blender combine tomato soup, roasted red peppers, oregano, and garlic.

  3. Cover and blend until nearly smooth; set aside. Coat a 2-quart square baking dish with nonstick cooking spray; set aside.

  4. In a large skillet heat oil over medium heat. Add zucchini, mushrooms, and onion; cook about 6 minutes or until zucchini is tender. Drain well. In a small bowl stir together ricotta cheese, Parmesan cheese, and black pepper.

  5. To assemble, spread about 1/4cup of the red pepper sauce evenly in the bottom of the prepared dish. Top with two of the lasagna noodles. Top with one-third of the ricotta mixture, one-third of the vegetable mixture, one-third of the remaining red pepper sauce, and one-third of the mozzarella cheese. Repeat layers twice.

  6. Bake, covered, for 20 minutes. Uncover and bake for 15 to 20 minutesmore or until heated through. Let stand for 15 minutes before serving.


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