Veggie No Boiling Lasagna

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium sweet onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 2 containers (15 oz. ea.)ricotta cheese
  • 2 cups shredded mozzarella cheese (about 8 oz.)
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Pasta Sauce
  • 12 uncooked lasagna noodles

Preparation

  1. Preheat oven to 375°. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.

    Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.

    Spread 1 cup Pasta Sauce in 13- x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat. Top with remaining uncooked noodles and 2 cups Sauce. Reserve remaining Sauce.

    Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered 10 minutes. Let stand 10 minutes before serving. Serve with reserved Pasta Sauce, heated.

    Preparation time: 15 Minute(s)
    Cook time: 15 Minute(s)
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