Chicken And Veggie Lasagna
|Herbed tomato sauce||1 Cup (16 tbs)|
|Non stick olive oil cooking spray||1|
|Thinly sliced zucchini||1 1⁄2 Cup (24 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Torn spinach leaves||3 Cup (48 tbs) (Fresh)|
|Non fat ricotta cheese||15 Ounce (1 Container)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Lasagna noodles||9 , cooked, drained|
|Reduced fat shredded mozzarella cheese||8 Ounce (2 Cups)|
Prepare Tomato-Herb Sauce.
Preheat oven to 350°F Spray large nonstick skillet with cooking spray; heat over medium heat until hot.
Add zucchini and carrots; cook and stir about 5 minutes or until almost tender.
Remove from heat; stir in spinach and salt.
Combine ricotta and Parmesan cheese in small bowl.
Spread 1 2/3 cups Tomato-Herb Sauce on bottom of 13x9-inch baking pan.
Top with 3 noodles.
Spoon half the ricotta cheese mixture over noodles; spread lightly with spatula.
Spoon half the zucchini mixture over ricotta cheese mixture; sprinkle with 1 cup mozzarella cheese.
Repeat layers; place remaining 3 noodles on top.
Spread remaining Tomato-Herb Sauce over noodles.
Cover with aluminum foil; bake 1 hour or until sauce is bubbly.
Let stand 5 to 10 minutes; cut into rectangles.
Garnish as desired.