Hearty Tuscan Vegetable Lasagna

Directions

• Step 1: Preheat oven to 425°F.
• Step 2: Mix ricotta, egg, ½ cup Parmesan and all but 1 Tbsp. parsley in medium bowl until combined.
• Step 3: Spray 13"x9" baking dish with cooking spray. Layer 4 noodles, trimming to fit as needed, half the ricotta mixture, one-third of the sauce and one-third of the shredded cheese. Repeat layers. Top with remaining noodles, sauce, Parmesan and shredded cheese. Cover tightly with foil.
• Step 4: Bake 30 min. or until cheese is melted and edges are bubbly. For a beautifully browned crust, remove foil and set oven to broil during last 2-4 min. of cooking, or until top layer of cheese is golden brown. Sprinkle with reserved parsley before serving.
• Step 5: Assemble up to 1 day ahead: Cover tightly and refrigerate. When ready to serve, bake 40-45 min. or until heated through.
• Step 6: Variations: For even more veggies, cook 2 thinly sliced zucchini or summer squash with 1 tsp olive oil in a skillet until tender-crisp and combine with sauce before assembling lasagna. For a twist, try this recipe with your favorite variety of Bertolli^® Rustic Cut™ Sauce like Bertolli^® Rustic Cut™ Sweet Peppers and Portobello Mushroom Sauce.