Garden Harvest Lasagna

• 2 tablespoons olive oil
• 2 zucchini medium, sliced
• 1 package mushrooms 10 oz., sliced
• 1 container ricotta cheese 15 oz.
• 2 cups shredded mozzarella cheese about 8 oz
• 1/4 cup grated Parmesan cheese
• 1 eggs slightly beaten
• 1 teaspoon dried basil leaves crushed
• 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
• 1 package lasagna noodles 16 oz., cooked and drained

1. Preheat oven to 375u0b0. Heat olive oil in 12-inch skillet over medium heat and cook zucchini and mushrooms 3 minutes or until vegetables are tender; set aside.
2. Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg and basil in medium bowl; set aside.
3. Evenly spread 1/2 cup Pasta Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread 1/3 of the cheese mixture over noodles, then 3/4 cup sauce and 1/3 of the vegetable mixture; repeat layers, ending with noodles. Top with remaining Sauce and sprinkle with remaining 1 cup mozzarella cheese. Loosely cover with aluminum foil and bake 45 minutes or until bubbling. Let stand 10 minutes before serving.

olive oil, zucchini, mushrooms, ricotta cheese, mozzarella cheese, parmesan cheese, eggs, basil, world, lasagna noodles

Taken from www.yummly.com/recipe/Garden-harvest-lasagna-296997 (may not work)