Garden Harvest Lasagna

-----------------Ingredient ----------------------

• 2 Tbsp. olive or vegetable oil
• 2 medium zucchini, sliced
• 1 package (10 oz.) mushrooms, sliced
• 1 container (15 oz.) part-skim ricotta cheese
• 2 cups shredded part-skim mozzarella cheese (about 8 oz.)
• 1/4 cup grated Parmesan cheese
• 1 egg, slightly beaten
• 1 tsp. dried basil leaves, crushed
• 1 jar (27.7 oz.) Spaghetti Sauce
• 1 package (16 oz.) lasagna noodles, cooked and drained

~~~~~~~~~~~~~Preparation Method~~~~~~~~~~~~~~~~~~~~

Preheat oven to 375F. In 12-inch skillet, heat oil over medium heat and cook zucchini and mushrooms 3 minutes or until vegetables are tender; set aside.

In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg and basil; set aside.

In 13 x 9-inch baking dish, evenly spread 1/2 cup Ragu Old World Style Pasta Sauce. 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.