Categories: casserole- one dish meal

Ingredients

• 3 cups ( or one 26oz. jar) red pasta sauce
• 1 large zucchini, halved lengthwise and thinly sliced
• 1 tsp. dried basil
• 12 uncooked no-boil lasagna noodles
• 1 cup skim-milk ricotta or low-fat small-curd cottage cheese
• 1/4 cup freshly grated parmesan
• 1/2 tsp. dried oregano
• 1 1/2 cup shredded part-skim mozzarella cheese

Directions

1. Heat oven to 350 degrees. Mix pasta sauce, zucchini and basil. Spread one-third of mixture in a 7 × 11-inch baking dish; top with half the noodles.
2. mix ricotta cheese, parmesan and oregano; spread over noodles in dish. Spread with one-third of the pasta sauce mixture. Top with remaining noodles and pasta sauce mixture. Sprinkle with mozzarella cheese. Bake uncovered 45 minutes or until hot and bubbly. Let stand 15 minutes. Cut into wedges.

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