1 cup fat-free ricotta cheese 2 cups part skim mozzarella cheese, divided use 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon Italian seasoning 2 cups julienned zucchini 2 cups julienned squash 14 manicotti shells, cooked without butter or salt 2 cups light spaghetti sauce, divided use
Preheat oven to 400 degrees. Spray a lasagna pan with non-stick spray. In a medium bowl, combine ricotta, 1 cup mozzarella, Parmesan, parsley, salt, pepper, Italian seasoning, zucchini and squash. Spread 1 cup of spaghetti sauce evenly over bottom of lasagna pan. Stuff each manicotti shell with zucchini and squash mixture and place side-by-side in pan. Top stuffed shells with remaining 1 cup of spaghetti sauce. Bake uncovered for 30 minutes. Sprinkle with remaining cheese and return to oven for 10 minutes or until cheese melts. Let cool 10 minutes before serving.