Ingredients
6
uncooked lasagna noodles
1
bag (12 oz) frozen lightly seasoned garlic baby peas & mushrooms
1
container (15 oz) part-skim ricotta cheese
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups caramelized onion and roasted garlic pasta sauce
Shredded Parmesan cheese, if desired
Preparation
Cook and drain noodles as directed on package. Meanwhile, microwave vegetables as directed on package; drain. In medium bowl, mix vegetables, ricotta cheese, salt and pepper.
Spray 11x7-inch microwavable dish with cooking spray. Spread 1 cup of the pasta sauce in dish. Lay 1 noodle on work surface. Spoon 2 tablespoons vegetable mixture on 1 end of noodle. Starting from other end of noodle, fold entire noodle over filling. Spoon 2 tablespoons filling on noodle on top of first filling. Starting from same end of noodle as before, fold noodle back in opposite direction. Top noodle over second filling with 2 tablespoons filling; fold remaining end of noodle back over third filling, creating zigzag pattern. Using wide spatula, place filled noodle on sauce in dish. Repeat with remaining noodles and vegetable mixture.
Pour remaining sauce over noodles. Cover baking dish with microwavable plastic wrap, folding back one corner. Microwave on High 6 minutes or until hot. Sprinkle with Parmesan cheese.
