Makes 4–6 servings
½ 15-ounce container (about 1 cup) part-skim ricotta cheese
1 cup shredded mozzarella cheese, divided
1 cup pasta sauce
6 no-bake lasagna noodles
1–1½ cups finely chopped vegetables, broccoli, onions, bell peppers, mushrooms
Preheat oven to 375°F. Spray a 9″ × 9″ square pan with cooking spray.
Beat the egg in a medium bowl. Add ricotta cheese and ½ cup mozzarella cheese. Mix well.
Spread ⅓ cup pasta sauce in bottom of prepared pan.
Top with 2 lasagna noodles. Spread ⅓ of the ricotta-mozzarella mixture on top of noodles. Sprinkle ⅓ of the chopped vegetables over top. Then, add another ⅓ cup pasta sauce.
Continue layering with 2 more lasagna noodles, another ⅓ of the ricotta-mozzarella mixture, another ⅓ of the vegetables, and the last ⅓ of the pasta sauce.
Finish layers with the last 2 lasagna noodles, the last ⅓ of the ricotta-mozzarella mixture, and the last ⅓ of the vegetables. Sprinkle remaining ½ cup of mozzarella cheese on top.
Cover pan with aluminum foil. Bake for 40–45 minutes, or until hot and bubbly.
Remove foil. Bake for an additional 5 minutes to brown the cheese on top. Let your lasagna cool for about 10–15 minutes before cutting and serving it.
Oven mitts or potholders are a necessity in every kitchen. Make sure you have both hands covered before touching any hot foods in the oven or on the stovetop.