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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. olive oil
- 2 zucchini (medium, sliced)
- 1 pkg. mushrooms (10 oz., sliced)
- 1 container ricotta cheese (15 oz.)
- 2 cups shredded mozzarella cheese (about 8 oz)
- 1/4 cup grated Parmesan cheese
- 1 eggs (slightly beaten)
- 1 tsp. dried basil leaves (crushed)
- 1 lb. Ragu® Old World Style® Pasta Sauce (plus 8 oz.)
- 1 pkg. lasagna noodles (16 oz., cooked and drained)
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Directions
- Preheat oven to 375°. Heat olive oil in 12-inch skillet over medium heat and cook zucchini and mushrooms 3 minutes or until vegetables are tender; set aside.
- Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg and basil in medium bowl; set aside.
- Evenly spread 1/2 cup Pasta Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread 1/3 of the cheese mixture over noodles, then 3/4 cup sauce and 1/3 of the vegetable mixture; repeat layers, ending with noodles. Top with remaining Sauce and sprinkle with remaining 1 cup mozzarella cheese. Loosely cover with aluminum foil and bake 45 minutes or until bubbling. Let stand 10 minutes before serving.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol80mg27% |
Sodium290mg12% |
Potassium310mg9% |
Protein16g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber<1g3% |
Sugars2g |
Vitamin A10% |
Vitamin C15% |
Calcium30% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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