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© Meredith Corporation. All rights reserved. Used with permission.
Cook noodles according to package directions; drain and rinse with cold water. Drain well.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add zucchini (or yellow squash), mushrooms and onion, cook, stirring, for about 5 minutes or until tender; remove from heat and set aside. In a small bowl, combine ricotta, parsley, Parmesan and pepper.
Preheat oven to 375°F. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta mixture over the noodles. Top with half of the vegetable mixture, 1 cup pasta sauce and 1/2 cup mozzarella. Layer with the remaining noodles, ricotta mixture, vegetable mixture and 1 cup pasta sauce.
Bake, uncovered, for 30 minutes. Sprinkle with tomato and the remaining 1/2 cup mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving.