Ingredients
6 lasagna noodles1 medium onion, chopped2 teaspoons olive oil2 garlic cloves, minced2 cups water2 cans (6 ounces each) tomato paste2-1/2 teaspoons each dried thyme, basil and oregano3/4 teaspoon salt3 medium zucchini, thinly sliced1 large egg, lightly beaten1 carton (15 ounces) part-skim ricotta cheese2 cups shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese
Preparation
Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
