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Ingredients

• 1 package(s) (8 oz) oven-ready lasagna noodles
• 3 small (1 lb) zucchini, sliced lengthwise 1⁄2-in. thick
• 1 small (12 oz) eggplant, sliced lengthwise 1⁄2-in. thick
• 2  yellow peppers, quartered and seeded
• Nonstick cooking spray
• 1 container(s) (15 oz) fat-free ricotta
• 4 ounce(s) fat-free cream cheese, softened
• 1 jar(s) (24 to 26 oz) marinara sauce
• 1.25 cup(s) shredded reduced-fat mozzarella
• 2 tablespoon(s) grated Parmesan
• Garnish: chopped parsley

Description

For A Healthier Version Of Traditional Lasagna, Try This Adaptation That Replaces Full-fat Cheese With Heart-healthy Veggies And A Mix Of Fat-free Cheeses.

Delish