Ingredients
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2 large carrots
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1 cup roasted red peppers
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2 yellow summer squash
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2 tbsp olive oil
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1 cup diced onions
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1 (15 oz) container part-skim ricotta cheese
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1 cup shredded Parmesan cheese, divided
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1 (26 oz) jar Nature's Promise® Organic Garden Vegetable Pasta Sauce
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1 (8 oz) pkg no-boil lasagna sheets
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2 cups shredded part-skim mozzarella cheese
Steps
1
Preheat oven to 400°F. Grate the carrots. Drain and chop the roasted peppers. Thinly slice the summer squash.
2
In a 12-inch nonstick skillet, heat the oil on medium-high. Add the onions and carrots. Cook 4–5 min., until tender. Stir in roasted peppers and summer squash. Season with salt and pepper. Cook 3 min., until squash is tender.
3
In a medium bowl, combine the ricotta, ½ cup mozzarella, and ¾ cup Parmesan cheese. Season with black pepper.
4
In the bottom of a 9x13-inch greased baking dish, spread 1 cup pasta sauce. Layer some lasagna noodles over sauce and spread ½ of ricotta mixture over noodles. Top with ½ of vegetable mixture and 1 cup pasta sauce. Repeat layering once more with more lasagna noodles, remaining ricotta mixture, and remaining vegetable mixture. Top with remaining lasagna noodles, sauce, 1½ cups mozzarella, and ¼ cup Parmesan cheese.
5
Cover lasagna with foil and bake 30 min. Remove foil and cook 15 more min., until noodles are tender and cheese is golden brown.
