Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 medium onion, chopped
  • 3 cups vegetables (zucchini, summer squash, mushrooms, peppers or spinach)
  • 2 (24 ounce) jars pasta sauce
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1/2 teaspoon onion powder
  • 8 ounces mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 12 no-boil lasagna noodles

Instruction

  • Preheat oven to 400°F. Spray a 13 x 9 inch baking pan with non-stick cooking spray.
  • In a large skillet, heat olive oil and minced garlic over medium high heat.
  • Saute vegetables until tender (about 10 minutes).
  • Add pasta sauce to vegetables and remove from heat.
  • In a medium bowl combine ricotta cheese, onion powder and dried parsley.
  • In layers, begin by adding 1 1/2 cups pasta sauce, 3 uncooked lasagna noodles, 1/4 cup ricotta cheese mixture, 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese to baking pan.
  • Repeat the layering 4 times.
  • Sprinkle with Italian seasoning.
  • Add 1/4 cup water around edges of pan to help cook the pasta adequately.
  • Cover with aluminum foil and bake for 45 minutes.