Vegetable Lasagna

1. 1

   Coat skillet with cooking spray.

2. 2

   Put over medium heat.

3. 3

   Add mushrooms, cover and cook 5 minutes.

4. 4

   Cook, uncovered for 3 more minutes or until liquid evaporates.

5. 5

   Set aside.

6. 6

   Combine Ricotta and eggs.

7. 7

   Stir well.

8. 8

   Divide mixture in half.

9. 9

   Add carrot to 1/2 Ricotta.

10. 10

    Stir well.

11. 11

    Add zucchini to other 1/2 Ricotta and stir well.

12. 12

    Set aside.

13. 13

    Put 3 lasagna noodles lengthwise in 1 layer in 13 x 9 x 2-inch baking dish, coated with spray.

14. 14

    Spread carrot mix on top of noodles.

15. 15

    Spoon 1 cup of spaghetti sauce over carrots. Top with 3 noodles.

16. 16

    Spread zucchini mix over noodles.

17. 17

    Spoon 1 cup sauce over zucchini.

18. 18

    Top with 3 noodles.

19. 19

    Put mushrooms on noodles.

20. 20

    Use rest of sauce over mushrooms.

21. 21

    Sprinkle with Mozzarella cheese.

22. 22

    Bake at 375u00b0 for 30 minutes or until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.