No Boil Vegetable Lasagna

• 9-10 Heartland Lasagna Noodles (about 8 oz), uncooked
• 1/4 cup olive oil
• 1-2 extra large portabella mushrooms, sliced 1/2 inch thick
• 1/2 cup onion, chopped
• 2 large clove garlic, minced
• 1/2 pound zucchini, halved lengthwise and sliced
• 28 ounces of meatless tomato sauce
• 1 tablespoon fresh basil
• 1/2 teaspoon sugar
• 1 container (15 oz) part skim ricotta cheese
• 1 cup (4 ounces) shredded skim milk mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese, divided
• 1/4 cup chopped parsley or 2 tablespoons dry parsley
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In large skillet, heat the olive oil over medium-high heat. Add onions & garlic; stirring frequently. Cook 3 minutes or until tender. Add the zucchini, mushrooms, & basil.
2. Reduce heat, cover & simmer 10 minutes.
3. In medium bowl, combine ricotta, 3/4 cup mozzarella, 2 tablespoons Parmesan, parsley, eggs, salt & pepper.
4. In 13 x 9-inch baking dish, layer 1 cup tomato sauce, 1 layer of lasagna noodles, 1/2 off the cooked vegetable mixture then top with 1 cup of the tomato sauce. Sprinkle with mozzarella cheese. Top with 1/3 of the uncooked lasagna noodles & half of the cheese mixture. Repeat layers once. Top with remaining lasagna, tomato sauce, 1/4 cup mozzarella & 2 tablespoons Parmesan.
5. Cover tightly & bake for 40 minutes at 350. Uncover & bake 10 minutes longer. Let stand 10 minutes.

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