Easy Southwest Vegetarian Lasagna
Prep Time: 25 minutes

Ingredients
12 ounces�lasagna noodles, dry
4 tablespoons�olive oil
1 cup�zucchini, sliced thinly (1/8 inch)
1/2 cup�onion, sliced thinly (1/8 inch)
1 cup�fennel bulb, sliced thinly (1/8 inch)
2 �large mangoes, peeled and chopped (can substitute frozen)
1 cup�prepared pasta sauce
2 teaspoons�Frontier Mexican Seasoning, divided
1/8 teaspoon�cinnamon, ground
1 tablespoon�dried cilantro
2 cups�ricotta cheese
1/4 cup�grated Parmesan cheese
1 �large egg
1 teaspoon�salt
1/8 teaspoon�black pepper, fine grind
1 cup�shredded mozzarella cheese

Directions

Preheat oven to 425 degrees.

Bring a large stockpot of water to boil. Add the lasagna noodles, cook until slightly underdone.

While noodles are cooking, heat a 12-inch nonstick saucepan with olive oil on medium-high heat. Once hot, add the zucchini, onion, fennel and mango. Cook, stirring occasionally for 8 minutes.

Stir the Mexican seasoning and the cinnamon into the pasta sauce; warm it in the microwave for 2 minutes.

Combine the cilantro, ricotta, Parmesan, egg, salt and pepper in a medium mixing bowl.

In a 13 X 9-inch glass baking dish, place 1/3 of the pasta sauce. Add 1/3 of the cooked lasagna noodles, 1/2 of the ricotta cheese mixture, 1/2 of the cooked zucchini mixture, 1/3 of the shredded mozzarella. Repeat the layers, topping with the last 1/3 of the lasagna noodles, pasta sauce and shredded mozzarella cheese.

Bake until the cheese turns brown and bubbly, approximately 8 to 10 minutes.

Ease of preparation: Easy

Preparation time: 25 min

Cook time: 25 min

Servings: 8