Veggie Lasagne

3 lasagne noodles
1/4 cup + 2 Tb non-fat ricotta
1/2 large egg (I made two lasagne's and used 1 egg for both)
1 tsp italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried parsley
2 Tbs. dried parmesan cheese
3/4 cup Ragu (or similar) sauce
1/2 cup shredded mozarella
1 tsp. olive oil
1 medium zucchini, sliced
3 mushrooms, sliced
1/4 cup chopped onion

Cook noodles according to directions. Spray 8" square or round cake pan with non-stick cooking spray. Saute mushrooms, zucchini and onion in olive oil until soft. Mix 1/2 the egg, parmesan cheese, garlic powder, onion powder and italian seasoning into ricotta. Spoon 1/3 of the sauce into bottom of pan. Cut lasagne noodles up into strips. Lay 1/3 of the strips over the sauce. Spoon 1/3 of the ricotta mixture over the noodles. Sprinkle a third of the mozarella over the ricotta Spoon 1/2 the mushroom mixture over the cheese. Repeat layers: sauce, noodles, ricotta, mozarella, mushroom mixture. End with sauce and last third of cheese. Bake covered in a 350 oven for 25 minutes or until bubbly. Uncover for last 5 minutes to brown the cheese on top.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MRSLVABLEBEAR.