Garden Vegetable Lasagnes

1. 1

   Preheat oven to 450F.

2. 2

   Simmer marinara sauce, tomatoes, zucchini and basil in heavy medium saucepan over medium heat until zucchini is tender, stirring occasionally, about 8 minutes.

3. 3

   Meanwhile, mix ricotta cheese and 6 tablespoons Parmesan cheese in bowl to blend; season with salt and pepper.

4. 4

   Cook lasagne noodles in pot of boiling salted water until tender but still firm to bite; drain.

5. 5

   Cut noodles in half crosswise, making 6 pieces.

6. 6

   Set aside 2 tablespoons vegetable sauce for topping.

7. 7

   Place 2 noodle pieces in buttered 8x8x2-inch glass baking dish, spacing apart.

8. 8

   Spread 1/4 of cheese mixture, then 1/4 of sauce over each.

9. 9

   Repeat layering of noodle pieces, cheese mixture and sauce.

10. 10

    Top each with another noodle piece, 1 tablespoon reserved sauce, then 1 tablespoon Parmesan cheese.

11. 11

    Bake lasagnes uncovered until heated through, about 10 minutes.

12. 12

    Serve with additional Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.