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Categories:Viewed: 47 - Published at: 6 years ago
Ingredients
- 1 Tbsp. olive oil
- 2 zucchini, shredded
- 2 carrots, shredded (about 1 cup)
- 1-1/2 cups small fresh mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
- 1/2 cup water
- 9 oven-ready lasagna noodles,
- 1-1/2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
Method
- Heat oven to 375 degrees F.
- Heat oil in nonstick skillet on medium-high heat.
- Add vegetables and garlic; cook and stir 5 min.
- Stir in pasta sauce and water; cover.
- Simmer on medium heat 5 min.
- or until heated through, stirring occasionally.
- Spray 8-inch square baking dish with cooking spray.
- Break noodles to fit dish.
- Spread 1/4 cup sauce onto bottom of prepared dish; top with layers of 1/3 each of the noodles, remaining sauce and cheese.
- Repeat layers.
- Top with remaining noodles and sauce; cover.
- Bake 30 min.
- Top with remaining cheese; bake, uncovered, 15 min.
- or until heated through.
- Let stand 10 min.
- before cutting to serve.
