Serves: 8
Prep Time: 20 minutes
Cook Time: 50 minutes

Garden Harvest Lasagna

Garden Harvest Lasagna
 Average 5 out of 5

Ingredients

2tbsp.  olive oil
2medium  zucchini, sliced
1pkg.  (10 oz.) mushrooms, sliced
1container  (15 oz.) ricotta cheese
2cups  shredded mozzarella cheese (about 8 oz.), divided
1/4cup  grated Parmesan cheese
1egg, slightly beaten
1tsp.  dried basil leaves, crushed
1jar  Ragu® Old World Style® Pasta Sauce 
1pkg.  (16 oz.) lasagna noodles, cooked and drained

Directions

Preheat oven to 375°. In 12-inch skillet heat olive oil over medium heat and cook zucchini and mushrooms, stirring occasionally, 3 minutes or until vegetables are tender; set aside.
In medium bowl combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, and basil; set aside.
In 13 x 9-inch baking dish evenly spread 1/2 cup pasta sauce. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread one-third of the cheese mixture over noodles, then three-quarters cup sauce and one-third of the vegetable mixture; repeat layers, ending with noodles. Top with remaining sauce and sprinkle with remaining 1 cup mozzarella cheese. Loosely cover with aluminum foil and bake 45 minutes or until bubbling. Let stand 10 minutes before serving.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 340 Fiber 3g
Calories From Fat 130 Sugars 6g
Total Fat 14g Protein 17g
Saturated Fat 7g Carbohydrates 37g
Cholesterol 50mg Potassium
Sodium 470mg Sodium Extra

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