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Easy Cheesy Lasagna's picture
  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)
  Eggs 2
  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.

Recipe Summary

Main Dish
Cook Time: 
20 Minutes

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