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Ingredients

• 6   dried whole wheat lasagna noodles
• 2 1/2 cups  zucchini and/or yellow summer squash halved lengthwise and sliced (2 medium)
• 2 cups  sliced fresh mushrooms
• 1/3 cup  chopped onion (1 small)
• 2 teaspoons  olive oil
• 1 cup  light ricotta cheese
• 1/4 cup  snipped fresh Italian (flat leaf) parsley
• 3 tablespoons  finely shredded Parmesan cheese (1 ounce)
• 1/4 teaspoon  black pepper
• 2 cups  purchased pasta sauce
• 1 cup  shredded part-skim mozzarella cheese (4 ounces)
• 1/2 cup  chopped, seeded tomato (1 medium)

Description

You Won't Miss The Meat In This Low-calorie Lasagna. Vegetables And Cheese Provide The Flavor And Whole Wheat Noodles Add Heart-healthy Fiber.

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