Whole Wheat Veggie Lasagna

Ingredients

• 1 teaspoon extra virgin olive oil
• 2 zucchini, sliced
• 12 ounces mushrooms, sliced
• 2 cups fat-free ricotta cheese
• 1 egg
• 1 tablespoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (16 ounce) jar pasta sauce
• 9 whole wheat lasagna noodles, cooked
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated parmesan cheese
• 1/4 cup shredded reduced-fat mozzarella cheese

Directions

1. 1

   Preheat oven to 350 and coat 13x9 baking pan with cookig spray.

2. 2

   Heat oil in a skillet and cook zuchini and mushrooms until tender about 5minutes. Drain and set aside.

3. 3

   In a medium bowl beat egg. Then combine with ricotta, parmesean, basil, salt, pepper, mushroom, zuchini, spinach, and all but 1/2 cup of pasta sauce. Mix well.

4. 4

   Place 3 noodles in baking dish, layer with half of mixture. Place 3 more noodles on top follwed by the other half of mixture. Place final 3 noodles on top and cover with mozzerella and remaining pasta sauce.

5. 5

   Coer with foil and bake for 25 minutes. Uncover and bake for 20 minuteslonger until hot and bubbly. Let stand 10 minutes before serving.