Vegetarian Lasagna

By Peggie

Ingredients

• Ingredients
• 1 tablespoon olive oil
• 1 medium sweet onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium zucchini, halved lengthwise and thinly sliced
• 2 (15 ounce) containers ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 2 (26 ounce) jars Ragu® Old World Style® Pasta Sauce
• 12 uncooked lasagna noodles

Details

Servings 12
Preparation time 15mins
Cooking time 16mins

Preparation

Step 1

Preheat oven to 375 degrees F.

Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.

Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.

Spread 1 cup pasta sauce in 13 x 9-inch baking dish.

Layer 4 uncooked noodles, then 1 cup sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat.

Top with remaining uncooked noodles and 2 cups sauce.

Reserve remaining sauce.

Cover tightly with aluminum foil and bake 1 hour.

Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake uncovered 10 minutes.

Let stand 10 minutes before serving.

Serve with reserved pasta sauce, heated.

Nutritional Information:

Amount Per Serving Calories: 353 | Total Fat: 15.8g | Cholesterol: 75mg