Ingredients
1-1/4 pounds zucchini, divided1/2 pound fresh mushrooms, sliced1 large onion, finely chopped3 garlic cloves, minced1 tablespoon olive oil1 can (28 ounces) crushed tomatoes6 tablespoons minced fresh parsley, divided2 tablespoons sugar1/2 teaspoon salt, divided1/4 teaspoon pepper, divided3 large eggs2 cups shredded part-skim mozzarella cheese1-1/2 cups reduced-fat ricotta cheese1 package (8 ounces) reduced-fat cream cheese1/2 cup grated Parmesan cheese1/4 teaspoon onion powder9 lasagna noodles, cooked, rinsed and drained2 tablespoons shredded Parmesan cheese
Preparation
Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes.
In a bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper. Spread 1 cup of the tomato sauce in a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce.
Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
