Ingredients
Serves 7
| 2 cups | ricotta cheese | |
| 1/2 cup | Pastene Grated Parmesan Cheese | |
| 2 Tbsp | fresh parsley, chopped | |
| 1 Tbsp | fresh oregano | |
| 2 cans (28 ounces each) | Pastene Starter Sauce | |
| 12 uncooked | Pastene Lasagna Noodles (Festonate) | |
| 2 cups | shredded mozzarella cheese | |
| 3 Tbsp | Pastene Extra Virgin Olive Oil | |
| 3 | large carrots, chopped | |
| 1 | red bell pepper, chopped finely | |
| 1 medium | zucchini, finely chopped | |
| 1 medium | yellow onion, finely chopped | |
| salt and pepper to taste |
Directions
Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Transfer the cooked veggies over ricotta in even layers. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.