Garden Harvest Lasagna

For a few small lasagnas, prepare this recipe but assemble and bake in small disposable aluminum foil loaf pans.

Ingredients

• 2 tablespoons olive oil
• 2 medium (blank)s medium zucchini, sliced
• 1 (10 ounce) package mushrooms, sliced
• 1 (15 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 0.25 cup grated Parmesan cheese
• 1 egg, slightly beaten
• 1 teaspoon dried basil leaves, crushed
• 1 (26 ounce) jar RAGÚ® Old World Style® Traditional Sauce
• 1 (16 ounce) package lasagna noodles, cooked and drained

Steps

1. Preheat oven to 375 degrees F. Heat olive oil in 12-inch skillet over medium heat and cook zucchini and mushrooms 3 minutes or until vegetables are tender; set aside.
2. Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg and basil in medium bowl; set aside.
3. Evenly spread 1/2 cup Pasta Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread 1/3 of the cheese mixture over noodles, then 3/4 cup sauce and 1/3 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.