Zucchini Red Pepper Lasagna

By mangia_g2

Ingredients

• 1 carton (15 ounces) ricotta cheese
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 2 eggs
• 3 tablespoons prepared pesto
• 2 cups sliced zucchini
• 2 cups sliced baby portobello mushrooms
• 2 tablespoons canola oil
• 2 jars (one 26 ounces, one 14 ounces) meatless spaghetti sauce
• 9 no-cook lasagna noodles
• 1 jar (12 ounces) roasted sweet red peppers, drained

Preparation

Step 1

In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella
cheese, eggs and pesto; set aside.

In a large skillet, saute
zucchini and mushrooms in oil for 5 minutes or until crisp-tender;
set aside.

Spread 1 cup spaghetti sauce in a 13x9 baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red
peppers and cheese mixture. Top with three more noodles and another
cup of sauce. Layer with remaining zucchini mixture, peppers, cheese
mixture, noodles and sauce.

Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.