Garden Vegetable Lasagnes

• 1 cup bottled marinara sauce, perferably spicy
• 1 cup coarsely chopped seeded plum tomatoes
• 1 medium zucchini, thinly sliced
• 1/4 cup chopped fresh basil leaves or 1 tablespoon dried
• 1 cup low-fat ricotta cheese
• 8 tablespoons grated Parmesan cheese
• 3 lasagne noodles
• Additional grated Parmesan cheese

1. Preheat oven to 450F.
2. Simmer marinara sauce, tomatoes, zucchini and basil in heavy medium saucepan over medium heat until zucchini is tender, stirring occasionally, about 8 minutes.
3. Meanwhile, mix ricotta cheese and 6 tablespoons Parmesan cheese in bowl to blend; season with salt and pepper.
4. Cook lasagne noodles in pot of boiling salted water until tender but still firm to bite; drain.
5. Cut noodles in half crosswise, making 6 pieces.
6. Set aside 2 tablespoons vegetable sauce for topping.
7. Place 2 noodle pieces in buttered 8x8x2-inch glass baking dish, spacing apart.
8. Spread 1/4 of cheese mixture, then 1/4 of sauce over each.
9. Repeat layering of noodle pieces, cheese mixture and sauce.
10. Top each with another noodle piece, 1 tablespoon reserved sauce, then 1 tablespoon Parmesan cheese.
11. Bake lasagnes uncovered until heated through, about 10 minutes.
12. Serve with additional Parmesan cheese.

marinara sauce, tomatoes, zucchini, fresh basil, lowfat ricotta cheese, parmesan cheese, noodles, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/garden-vegetable-lasagnes-727 (may not work)