Italiano Vegetable Lasagna

• 1 Tbsp. olive oil
• 2 zucchini, shredded
• 2 carrots, shredded (about 1 cup)
• 1-1/2 cups small fresh mushrooms, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 cup water
• 9 oven-ready lasagna noodles,
• 1-1/2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided

1. Heat oven to 375 degrees F.
2. Heat oil in nonstick skillet on medium-high heat.
3. Add vegetables and garlic; cook and stir 5 min.
4. Stir in pasta sauce and water; cover.
5. Simmer on medium heat 5 min.
6. or until heated through, stirring occasionally.
7. Spray 8-inch square baking dish with cooking spray.
8. Break noodles to fit dish.
9. Spread 1/4 cup sauce onto bottom of prepared dish; top with layers of 1/3 each of the noodles, remaining sauce and cheese.
10. Repeat layers.
11. Top with remaining noodles and sauce; cover.
12. Bake 30 min.
13. Top with remaining cheese; bake, uncovered, 15 min.
14. or until heated through.
15. Let stand 10 min.
16. before cutting to serve.

olive oil, zucchini, carrots, mushrooms, onion, garlic, pasta sauce, water, lasagna noodles, cheese

Taken from www.kraftrecipes.com/recipes/italiano-vegetable-lasagna-114876.aspx (may not work)