No Boil Vegetable Lasagna

This IS NOT my recipe. I took it off of the back of a box of noodles. But, I love it, and I can’t find the pasta box any more. So, here it is so that I can find it again.

Ingredients:

• 8 ounces lasagna noodles, uncooked
• 3/4 cup of water or veggie broth
• 1 onion, chopped
• 1 clove of garlic (or three), minced
• 1 can (28 ounces) crushed tomatoes
• 2 pounds of shredded veggies (zucchini, carrots, celery, yellow squash, spinach, mushrooms)
• 1/2 teaspoon oregano
• 1/2 teaspoon sugar
• 15 ounces part-skim ricotta cheese
• 1 cup mozzarella cheese, shredded and divided
• 1/4 cup grated parmesan cheese, divided
• 2 tablespoons dried parsley
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Preheat over to 350F. In a large pot, heat water or broth over medium-high. Add onion and garlic, stirring frequently. Cook until tender, about three minutes. Add tomatoes, veggies, oregano and sugar. Reduce heat, cover and simmer ten minutes. In a medium bowl, combine ricotta, 3/4 cup mozzarella, 2 tablespoons parmesan, parsley, egg, salt and pepper. In a 13X9 inch baking dish, layer 1 cup sauce, 1/3 of the noodles and half of the cheese mixture. Repeat layers once. Top with remaining lasagna, vegetable sauce, 1/4 cup mozzarella and two tablespoons parmesan. Cover tightly and bake for one hour. Uncover and bake fifteen minutes more. Let stand ten minutes before serving.