30Prep Time Minutes
85Total Time Minutes
9Number of Ingredients
PAM® Original No-Stick Cooking Spray
2 medium zucchini, quartered lengthwise, sliced
1 small onion, chopped
4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)
2 cloves garlic, minced
1 container (15 oz each) part-skim ricotta cheese
2 tablespoons chopped fresh parsley
1 can (24 oz each) Hunt's® Traditional Pasta Sauce
8 dry no-boil flat lasagna noodles, uncooked
1/3 cup shredded part-skim mozzarella cheese
|% Daily Value|
|Total Fat||6 g||9%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||4 g||18%|
|Vitamin C||12 mg||21%|
|Vitamin A||1267 iu||25%|
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium heat. Add zucchini, onion, mushrooms and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Set aside.
Combine ricotta cheese and parsley in small bowl; set aside.
Spread about 1/2 cup pasta sauce evenly onto bottom of prepared dish; top with 2 of the noodles. Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese mixture and 1/3 of the vegetables. Repeat layers 2 more times, beginning with noodles and ending with vegetables. Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
Bake 30 minutes. Remove foil; bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
For a chunkier sauce, add one 14.5-ounce can drained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano to the pasta sauce.