1 cup shredded part-skim mozzarella cheese, divided
4 Tbsp shredded fresh parmesan cheese, divided
6 no-boil lasagna noodles
Add To Shopping List
Let's Make It
Preheat the oven to 350 degrees F. Coat a 13x9" baking dish with non-stick vegetable cooking spray. In a large saucepan, combine the spaghetti sauce, mushrooms, onions and zucchini. Bring to a boil over medium-high heat. Reduce the heat to low, cover and cook for 10 minutes. In a large bowl, combine the ricotta, parsley, egg, salt and pepper; mix well. Stir in 3/4 cup of the mozzarella and 2 Tbsp. of the parmesan.
Place a third of the sauce mixture in the bottom of the prepared dish. Top with half of the ricotta mixture and 3 of the uncooked noodles (spaced about 1/2" apart). Repeat the layering. Top with the remaining sauce. Sprinkle with the remaining 1/4 cup mozzarella and the remaining 2 Tbsp. parmesan.
Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 20 minutes or until lightly browned.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.