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

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.