Served as main course. Vegetarian dish.

Italian

Vegetable Cooking Spray

2 cup Zucchini, coarsely chopped

2 cup Mushrooms, sliced

9 Lasagna Noodles, cooked

1 cup Lite Ricotta

3 cup Spaghetti Sauce

2 Eggs

1/2 teaspoon Salt

2 cup Carrot, coarsely shredded

1 cup Mozzarella Cheese, shredded

Coat a medium skillet with cooking spray; place over medium heat until hot. add mushrooms; cover and cook 5 minutes, stirring occasionally. Cook, uncovered, an additional 3 minutes or until liquid evaporates; set aside. Combine ricotta and eggs; stir well. Divide ricotta mixture in half. Add carrot to half of ricotta mixture; stir well. Add zucchini to remaining half of ricotta mixture; stir well. Set aside. Arrange 3 lasagna noodles lengthwise in a single layer in a 13 x 9 x 2 inch baking dish coated with cooking spray. Spread carrot mixture on top of noodles. Combine spaghetti sauce and salt; stir well. Spoon 1 cup spaghetti sauce over carrot mixture; top with 3 noodles. Spread zucchini mixture on top of noodles. Spoon 1 cup spaghetti sauce over zucchini mixture; top with remaining 3 noodles. Arrange mushrooms on top of noodles. Spoon remaining spaghetti sauce over mushrooms. Sprinkle with mozzarella cheese. Bake at 375 degrees F. for 30 minutes or until bubbly.

Serves: 6

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