Ingredients

The following ingredients have 9 Servings
  • 2 medium zucchinis (cubed)
  • 2 medium yellow squash (cubed)
  • 2 medium carrots (cubed)
  • 16 oz mushrooms (sliced)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • 15 oz container of fat-free ricotta cheese
  • 9 sheets of no-boil Lasagna Noodles
  • 3/4 cup part-skim mozzarella cheese
  • 28 oz can of crushed tomatoes with NO SALT ADDED
  • 2 teaspoons olive oil
  • salt + pepper

Instruction

  • Preheat oven to 350 degrees Fahrenheit
  • In a large skillet heat the olive oil on medium heat
  • Saute the onions for 2-3 or until softened
  • Add the garlic and continue sauteing
  • Add the oregano, basil, zucchini, squash and carrots
  • Stir frequently and add salt. Cook for 5 minutes or until the veggies start to soften
  • Add the mushrooms and cook for 2 more minutes
  • Add the tomato sauce and reduce the heat to simmer
  • Simmer for 5 more minutes. Check for seasoning
  • Meanwhile, empty the ricotta in a bowl and season with salt and pepper
  • Place 3 noodles in a 9x13" rectangular baking pan in a way they cover the bottom of the pan
  • Add 1/3 of the ricotta sauce on top of the noodles
  • Spread 1/2 of the veggie filling on top
  • Cover with 3 more lasagna noodles
  • Spread 1/3 of the ricotta sauce on top
  • Cover with the rest of the veggie filling
  • Finally cover the top with 3 more lasagna noodles
  • Spread the remaining ricotta
  • Sprinkle mozzarella cheese on top
  • Cover the pan with aluminum foil
  • Bake for 40-45 minutes or until bubbly
  • Remove foil and broil for 2-3 more minutes or until the top has browned
  • Remove from oven and wait 10-15 minutes before cutting
  • Enjoy!