- 4 medium zucchini halved lengthwise and thinly sliced
- 1 8 oz package mushrooms
- 2 minced garlic cloves
- 1 chopped yellow onion
- 1/2 tsp salt
- 1 1/2 cups fat free ricotta
- 1 large egg
- 2 cups (8 oz) Mozzarella cheese
- 1/2 cup parmesan cheese
- 5 cups Marinara sauce
- 1 (8oz) package no boil lasagna
Preheat oven to 450 degrees
Bake zucchini, mushrooms, and garlic in a jelly roll pan coated with cooking spray 12 to 14 minutes, or until vegetables are crisp-tender, stirring halfway through. Repeat the procedure with onion.
Reduce oven temp to 350. Toss together vegs and salt in a bowl.
Stir together ricotta, egg, 1 1/2 cups mozzarella and 1/4 cup Parmesan
Spread 1 cup Marinara in a 13 x 9 inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce,1/3 of ricotta mix and 1/3 vegethable mix, repeat layers twice, beginning with 3 noodles. Top with the remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup grated Parmesan.
Bake covered at 350 for 45 minutes. Uncover and bake 10 to 15 more minutes. Let stand 10 minutes
282 calories per serving