Cooking Directions

• Heat the oven to 425°F.  While the oven is heating, stir 2 teaspoons oil and the sauce in a medium bowl.  Grease a 13x9x2-inch baking dish with the remaining 1 teaspoon oil.  Spread 1/2 cup sauce on the bottom of the baking dish and top with 4 lasagna noodles.  Season the eggplant and zucchini as desired.
• Arrange half the eggplant over the noodles, with the slices overlapping slightly.  Layer with 1/2 cup sauce and 4 noodles.  Spread ricotta over noodles.  Layer with 1/2 cup mozzarella cheese, 3 cups spinach, 2 tablespoons Parmesan cheese and zucchini, with the slices overlapping slightly.  Press down to compress layers.  Layer with 1/2 cup sauce, 4 noodles, 1/2 cup mozzarella cheese, remaining spinach, 2 tablespoons Parmesan cheese and remaining eggplant.  Press down to compress layers.  Spread remaining sauce over eggplant and sprinkle with remaining cheeses.  Cover the baking dish. 
• Bake for 40 minutes or until hot and the noodles are tender.  Uncover and bake another 5 minutes or until the cheese is lightly browned.  Let cool for 10 minutes and sprinkle with the basil, if desired, before serving.

Ingredients

• 3 teaspoons garlic-infused sunflower oil (15g)
• 1 jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)
• 12 uncooked low FODMAP gluten-free brown rice lasagna noodles (about 7 1/2 ounces dry) (208g)
• 1 medium eggplant (about 1 pound), very thinly sliced (457g)
• 1 medium zucchini (about 10 ounces), thinly sliced (about 3 cups) (282g)
• 1 cup reduced fat (part skim) ricotta cheese (245g)
• 2 cups shredded part skim mozzarella cheese (about 8 ounces) (226g)
• 6 ounces baby spinach (about 6 cups) (168g)
• 0.5 cup grated Parmesan cheese (58g)
• 0.25 cup thinly sliced fresh basil leaves (optional) (13g)