Vegetable Lasagna
2 Tablespoons Olive Oil
1 cup mixed vegetables of your choice
15 ounces ricotta cheese
8 ounces mozzarella cheese, grated
1/4 cup parmesan cheese
8 ounces no boil lasagna noodles
1 28oz jar of pasta sauce
Directions
- Preheat oven to 375°.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, five minutes or until tender.
- Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
- Spread one cup Pasta Sauce in 13- x 9-inch baking dish. Layer 4 uncooked noodles, then one cup Sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat.
- Top with remaining uncooked noodles and two cups Sauce. Reserve remaining Sauce.
- Cover tightly with aluminum foil and bake one hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.
- Bake uncovered an additional 10 minutes.
- Let stand 10 minutes before serving. Serve with warmed reserved Pasta Sauce. Enjoy!