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Vegetable Lasagna 3 Recipe

Ingredients
  • 1 package light cream cheese, softened (8 oz pkg)
  • 3/4 cup light ricotta cheese
  • 1/2 cup light sour cream
  • 1 egg (large)
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons Dried Italian Seasoning
  • 1 can diced tomatoes with basil and garlic undrained (14.5 ounce can)
  • 1 can no-salt added tomato paste (6 ounce can)
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon pepper
  • 1 onion, chopped (medium)
  • 1 package sliced fresh mushrooms (8 oz pkg)
  • 1 zucchini, chopped (large)
  • 4 cloves garlic, pressed
  • vegetable cooking spray
  • 6 lasagna noodles, cooked
  • 1 package shredded reduced fat mozzarella cheese (8 ounce pkg)
Directions
Beat cream cheese, ricotta, and next 4 ingredients. Boil tomatoes and next 4 ingredients and simmer 10 minutes. Sauté onion and next 3 ingredients in pan coated with vegetable spray. Layer 1/2 noodles, 1/2 cream cheese mixture, 1/2 onion mixture, 1/2 tomato mixture and top with 1/2 cheese, repeat. Bake uncovered at 350° for 25 minutes. Let stand 10 minutes before serving.
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