Lasagna Toss with Veggies

Ingredients

• 1 package lasagna noodles
• 2 tbsp. olive oil
• 12 oz. sliced cremini mushrooms
• 1 medium zucchini
• 1/2 c. dry red wine
• 1 jar marinara sauce
• 1 bag baby spinach
• 3/4 c. part-skim ricotta cheese
• 1/2 c. Fresh basil
• 1/4 c. freshly grated Pecorino Romano cheese
• Pepper
• 13 c. shredded part-skim mozzarella cheese

Instructions

1. Heat large covered saucepot of water to boiling.
2. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.
3. Meanwhile, in 12-inch skillet, heat oil on medium-high.
4. Add cremini mushrooms and zucchini; cook 5 minutes or until tender-crisp.
5. Add wine; cook 2 minutes.
6. Stir in marinara; heat to boiling.
7. Simmer on low 5 minutes, stirring occasionally.
8. Stir in spinach until wilted.
9. In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set aside.
10. Drain noodles; return to saucepot.
11. Add sauce and mozzarella; toss well.
12. Spoon onto 6 warm plates; top with dollops of ricotta mixture.