Quick and Easy Vegetable Lasagne

3 c chunky style spaghetti sauce
1 medium zucchini, shredded
6 uncooked lasagne noodles
1 c ricotta cheese
1/4 c grated Parmesan cheese
1 tsp dried oregano leaves
2 cups (8 oz) shredded mozzarella cheese

Heat oven to 350 degrees. Mix spaghetti sauce and zucchini. Spread 1 c mixture in ungreased rectangular baking dish, 11 X 7 X 1 1/2 inches; top with 3 uncooked noodles. Mix ricotta cheese, Parmesan cheese, and oregano; spread over noodles in dish. Spread with 1 c of the sauce mixture.
Top with remaining noodles, sauce mixture and the mozzarella cheese. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

Roasted Red Pepper Sauce over Tortellini

1- 9 oz package tortellini (try 3 cheese or cheese and spinach)
1- 12 oz jar roasted red sweet peppers, drained
1/2 cup chopped onion
3 cloves garlic, minced
1 TB butter
2 tsp fresh thyme or 1/2 tsp dried thyme, crushed
2 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
1 tsp sugar

Cook tortellini according to package directions; drain. Cover and keep warm.
Meanwhile, place roasted red sweet peppers in blender. Cover and blend until smooth. Set aside.
For sauce, in medium saucepan cook onion and garlic in hot butter until tender. Add pureed roasted peppers, thyme, oregano, and sugar. Cook and stir until heated through. Pour sauce over cooked tortellini; toss gently to coat. 3 servings.

Super easy and super yummy!