| | 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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| 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) |
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