Vegetable Lasagne

Vegetable Lasagne

1 16-ounce package lasagne – uncooked
1 3/4 cups part-skim Ricotta cheese (15 oz.)
1 egg
OR
egg substitute equivalent
1/2 teaspoon garlic powder
1 small red bell pepper – thinly sliced
1 small green bell pepper – thinly sliced
1 cup thinly sliced onion
1 16-ounce package frozen broccoli, cauliflower and carrot mix
2 27 1/2-ounce jars Ragú Light Pasta Sauce ? Chunky Mushroom
2 cups shredded part-skim Mozzarella cheese (8 oz )

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 375 degrees F.

In small bowl, stir together Ricotta cheese, egg, parsley and garlic powder.

In medium microwave-safe bowl, stir together all vegetables; cover with plastic wrap and vent. Cook on HIGH (100%) 8 to 10 minutes or until vegetables are tender; drain.

In 13 × 9 × 2-inch pan, spread 1/2 cup pasta sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third Ricotta mixture evenly over pasta; spread 1 1/3 cups pasta sauce evenly over Ricotta. Spoon one-fourth vegetables evenly over sauce; sprinkle with 1/2 cup Mozzarella cheese.

Repeat layers TWICE, beginning and ending with pasta. Spoon remaining vegetables over pasta; spread remaining sauce evenly over top. Sprinkle with remaining cheese; cover with foil.

Bake 50 minutes, remove foil. Bake 10 minutes or until hot and bubbly. Let stand 10 minutes before serving.

12 servings (each piece about 3 × 3 1/2 inches)