Garden Lasagna

Wondering what to do with all of those fresh summer veggies...how about "Garden Lasagna"?

serves 8 (6 points +)

• 1-1/2 c. onion, chopped
• 2 c. zucchini, chopped
• 2 c. tomatoes, seeded and chopped
• 2 medium carrots, grated
• 1 yellow bell pepper, chopped
• 3 garlic cloves, crushed
• 15 oz. fat-free ricotta cheese
• 1-1/2 c. reduced fat shredded mozzarella, divided
• salt and pepper to taste
• 2 c. marinara sauce
• 6 lasagna noodles

Cook noodles until done. Drain.

Meanwhile, in a large nonstick skillet coated with cooking spray, cook vegetables and garlic until tender. Drain any liquid.

In a medium bowl, stir together ricotta, 1 c. mozzarella, salt and pepper.

Spoon 1/2 c. marinara sauce into the bottom of an 11 x 7 baking dish. Top with 2 noodles. Spoon half of vegetable mixture onto noodles, then half of ricotta mixture. Spoon on 1/2 c. marinara. Repeat.

Finally, place 2 noodles on top, spread with remaining 1/2 c. marinara and sprinkle with 1/2 c. mozzarella. Cover and bake at 400 degrees for 30 minutes or until heated through. Let stand 10 minutes before slicing.