Lasagna Primavera

SERVES: 8

COOK TIME: 1 Hr 10 Min

We love primavera dishes in our Test Kitchen, because they give everyone a chance to eat their veggies without feeling guilty about eating pasta. Lasagna Primavera is the perfect main dish for anyone who wants to eat hearty and healthy.

What You'll Need

9 lasagna noodles (8 ounces)
2 tablespoons vegetable oil
2 yellow squash, cut into 1/2-inch chunks
1 medium zucchini, cut into 1/2-inch chunks
1 large red bell pepper, chopped
1/2 pound fresh mushrooms, sliced
3 garlic cloves, minced
1 (15-ounce) container fat-free ricotta cheese
2 cups (8 ounces) shredded fat-free mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon black pepper
1 (28-ounce) jar light spaghetti sauce

What to Do

Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions, omitting the salt; drain and set aside. Coat a 9- x 13-inch baking dish with cooking spray.
In a large skillet, heat oil over medium-high heat. Add yellow squash, zucchini, bell pepper, mushrooms, and garlic, and saute 4 to 5 minutes, or until tender. Remove from heat; set aside.
In a large bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, the Parmesan cheese, egg, and black pepper; mix well.
Spread one-third of the spaghetti sauce evenly over bottom of baking dish. Place 3 noodles over sauce then spread one-third of the cheese mixture over noodles. Spoon one-third of the vegetable mixture over that. Repeat layers two more times; top with remaining 1/2 cup mozzarella cheese.
Cover with aluminum foil and bake 45 minutes. Remove aluminum foil and bake 10 to 12 more minutes, or until heated through and the cheese is golden. Allow to sit 5 to 10 minutes before serving.