Easy Cheesy Lasagna
|Olive oil||2 Tablespoon|
|Zucchini||3 Small, quartered lengthwise and thinly sliced crosswise|
|Mushrooms||8 Ounce, thinly sliced (1 Package)|
|Onion||1 Medium, chopped|
|Garlic||5 Clove (25 gm), minced|
|Reduced fat ricotta cheese||30 Ounce (2 Containers Of 15 Ounce Each)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dried italian seasoning||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Canned crushed tomatoes in puree||28 Ounce (1 Can, Undrained)|
|Spaghetti sauce||26 Ounce (1 Jar)|
|Lasagna noodles||16 Ounce (1 Package, Uncooked)|
|Shredded mozzarella cheese||16 Ounce (4 Cups)|
PREHEAT oven to 375°F.
Spray 13x9-inch baking dish or lasagna pan with nonstick cooking spray.
Heat oil in large skillet over medium heat until hot.
Add zucchini, mushrooms, onion and garlic; cook and stir 5 minutes.
COMBINE ricotta cheese, Parmesan cheese, eggs, Italian seasoning, garlic salt and pepper in medium bowl.
Combine tomatoes and spaghetti sauce in another medium bowl.
SPREAD about 3/4 cup tomato mixture in prepared dish.
Place layer of uncooked noodles over tomato mixture, overlapping noodles.
Spread half of vegetable mixture over noodles; top with half of ricotta cheese mixture.
Sprinkle 1 cup mozzarella cheese over ricotta cheese mixture.
Top with second layer of noodles.
Spread about 1 cup tomato mixture over noodles.
Top with remaining vegetable and ricotta cheese mixtures.
Sprinkle with 1 cup mozzarella cheese.
Top with third layer of noodles.
Spread remaining tomato mixture over noodles.
Sprinkle with remaining 2 cups mozzarella cheese.
COVER tightly with foil and bake 1 hour or until noodles in center are soft.
Uncover; bake 5 minutes or until cheese is melted.
Cover and let stand 15 minutes before serving.