Categories: Italian
Ingredients
- 1 pkg oven ready lasagna noodles (8oz)
- 3 small zucchini (1 lb) sliced lengthwise 1/2-inch thick and cubed
- 2 yellow peppers, quartered, seeded, & chopped
- Nonstick cooking spray
- 1 15 oz Ricotta cheese
- 4 oz cream cheese
- 1 1/4 cups shredded mozzarella
- 2 tbsp grated Parmesan
- chopped parsley (for garnish)
Directions
-
at veggies with olive oil and grill in oven. Put noodles and water to cover in baking dish. Let soak 15 minutes or until slightly softened and pliable. Toss veggies to mix. Heat oven to 375. Remove noodles to paper towels. Drain water from baking dish and wipe dry. Mix ricotta, cream cheese,, and 2 tbsp water in a bowl until well blended. Spread 1/2 cup marinara sauce in bottom of baking dish. Lay 3 noodles crosswise on top. Spread noodles with 2/3 cup ricotta mixture. Top with 1 cup veggies, 2/3 cup sauce, 1/4 cup mozzarella, and 2 tsp Parmesan. Repeat layers twice. Top with remaining noodles and sauce (set aside the veggies and mozzarella). Cover with foil and bake 30 minutes. Uncover, top with remaining veggies and cheese. Bake until veggies on top are tender and cheese is melted.