Cheesy, gooey lasagna is sure to satisfy your Meatless Monday (or Tuesday, or Wednesday). Packed with mushrooms and zucchini, it feels hearty and healthy. — NationalLasagnaDay
3 garlic cloves , minced650-mL jar tomato-basil pasta sauce1 cup shredded part-skim mozzarellaHeat oil in a large oven-safe frying pan over medium-high. Add onion and cook until almost soft, 3 min. Add mushrooms, garlic and pepper flakes, and cook until mushrooms are tender, 5 min. Stir in zucchini and pasta sauce. Add ½ cup water to jar, shake, and pour into pan. Reduce heat to medium, then gently boil until sauce is slightly reduced, 5 min. Transfer to a large bowl.
Broil in centre of oven until cheese is melted and browned, 2 to 3 min. Sprinkle with parsley and let stand 5 min before serving.Cut any leftover lasagna sheets into 1/2 inch ribbons and freeze in a resealable zip-top bag. Add the noodles to your next batch of soup.
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