Prep Time: 30 mins
Cook Time: 45 mins
Resting Time: 10 mins
1 zucchini, diced 15 ounces ricotta cheese
1 sweet bell pepper, seeded & diced 2 c. grated mozzarella cheese, (divided)
1 onion, diced 1⁄2 cup grated Parmesan cheese, (divided)
1 Tbls minced fresh garlic 24 ounces pasta sauce
1 egg, beaten box no-boil lasagna noodles
2 tsp dried parsley flakes salt & pepper to taste
Preheat oven to 400 degrees. Spray a 9 x 13 inch baking dish with cooking spray or oil and set aside.
In a large skillet, sauté zucchini, bell pepper, onion, and garlic in a small amount of cooking oil. Cook and stir until the veggies are tender about 3-5 minutes
While the veggies cook, use a separate bowl to stir together egg, parsley, ricotta, 1 cup mozzarella, and 1⁄4 cup parmesan cheese.
When the vegetables are done cooking, stir the pasta sauce into the skillet.
Spread 1⁄4 of the vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil noodles (or as many as you need to cover a single layer in the dish), 1/3 of the ricotta mixture, and another 1⁄4 of the vegetable sauce mixture.
Repeat layers two more times. Finish with remaining 1 cup of mozzarella and 1⁄4 cup of
Parmesan cheese on top. Cover with aluminum foil.
Bake for 35 minutes. Remove foil and bake for another 10 minutes until cheese on top is melted and starting to brown. Let stand 10 minutes before slicing and serving.