Veggie Lovers’ Lasagna

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5
small or 3 medium zucchini (about 1 1/4 lb), cut lengthwise into 1/4-inch slices
Cooking spray
1/2
teaspoon salt
1/4
teaspoon pepper
6
portabella mushroom caps (about 12 oz), stems removed
1
container (15 oz) ricotta cheese
3
eggs
1/2
cup grated Parmesan cheese
1
jar (24 oz) marinara sauce
8
oz smoked mozzarella cheese, shredded (2 cups)
1
jar (12 oz) roasted red bell peppers, drained, rinsed and patted dry

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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