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Serves:
8
Prep Time:
20 minutes
Cook Time:
50 minutes
Garden Harvest Lasagna
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 |
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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. |
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