Ingredients
1
tablespoon olive oil
1/4
cup sliced green onions
2
medium zucchini, shredded (about 3 cups)
2
medium carrots, shredded (about 1 cup)
1
medium sweet potato, peeled, shredded (about 1 cup)
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
2
garlic cloves, minced
1
egg
1
(15-oz.) container light ricotta cheese
4
oz. (1 cup) shredded Swiss cheese
1/4
cup grated Parmesan cheese
1
teaspoon dried basil leaves
1
(16-oz.) jar Alfredo pasta sauce
1 1/2
cups water
9
uncooked lasagna noodles
4
oz. (1 cup) shredded mozzarella cheese
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
Heat oil in large nonstick skillet over medium-high heat until hot. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic. Cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Drain off any excess liquid.
Beat egg in medium bowl. Add ricotta cheese, Swiss cheese, Parmesan cheese and basil; mix well. In another medium bowl, combine Alfredo sauce and water; mix well.
To assemble, arrange 3 uncooked lasagna noodles in bottom of sprayed baking dish. Top with 1/3 of sauce mixture (about 1 cup), half of ricotta mixture and half of vegetable mixture. Repeat layers once. Top with remaining 3 lasagna noodles, remaining sauce mixture and mozzarella cheese. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil, sprayed side down.
Bake at 350°F. for 60 to 70 minutes or until lasagna is bubbly around edges. Sprinkle with parsley. Let stand 10 minutes before serving.
