Cooking Directions

• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat.  Add the pepper and onion and cook for 5 minutes, stirring occasionally.  Add the zucchini, yellow squash and remaining oil and cook for 10 minutes or until the vegetables are tender, stirring occasionally.
• Stir in 2 tablespoons basil.  Season to taste.  Reduce the heat to low.  Stir in the sauce and lasagna noodles. Cover and cook for 15 minutes or until the lasagna noodles are almost tender, stirring occasionally.
• Stir the cheese, Italian seasoning and lemon zest in a small bowl.  Drop the cheese mixture by spoonfuls onto the lasagna mixture.  Cover and cook for 10 minutes or until the noodles are tender.  Sprinkle with the remaining basil.

Ingredients

• 2 tablespoons olive oil
• 1 large orange bell pepper, diced (about 1 cup)
• 1 large red onion, diced (about 1 cup)
• 2 medium zucchini (about 1 pound), diced (about 3 cups)
• 1 large yellow squash (about 11 ounces), diced (about 2 cups)
• 4 tablespoons thinly sliced fresh basil leaves
• 1 jar (24 ounces) Prego® Tomato Basil & Garlic Italian Sauce
• 6 oven ready (no-boil) lasagna noodles, broken into 2-inch pieces
• 1 cup reduced fat (part skim) ricotta cheese
• 0.25 teaspoon dried Italian seasoning, crushed
• 0.5 teaspoon grated lemon zest