Directions

11. Preheat oven to 375° F. Cook lasagna noodles according to package directions, omitting the salt; drain and set aside. Coat a 9 x 13-inch baking dish with cooking spray.

22. In a large skillet, heat Zoye Low Saturated Fat Premium Vegetable Oil Premium Vegetable Oil over medium-high heat. Add yellow squash, zucchini, bell pepper, mushrooms, and garlic, and sauté 4 to 5 minutes, or until tender. Remove from heat; set aside.

33. In a large bowl, combine ricotta cheese, 1-½ cups mozzarella cheese, the Parmesan cheese, egg, and black pepper; mix well.

44. Spread one-third of the spaghetti sauce evenly over bottom of baking dish. Place 3 noodles over sauce then spread one-third of the cheese mixture over noodles. Spoon one-third of the vegetable mixture over that. Repeat layers two more times; top with remaining ½ cup mozzarella cheese.

55. Cover with aluminum foil and bake 45 minutes. Remove aluminum foil and bake 10 to 12 more minutes, or until heated through and the cheese is golden. Allow to sit 5 to 10 minutes before serving.

6Notes: A fresh garden salad really rounds out this meal.