| 12 | uncooked lasagna noodles |
| 3 | cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed and well drained |
| 3 | large carrots, coarsely shredded (2 cups) |
| 2 | cups Progresso® diced tomatoes (from 28-oz can), well drained |
| 2 | medium bell peppers, cut into 1/2-inch pieces |
| 1 | container (15 ounces) ricotta cheese |
| 1/2 | cup grated Parmesan cheese |
| 1 | egg |
| 2 | containers (10 ounces each) refrigerated Alfredo pasta sauce |
| 1 | package (16 ounces) shredded mozzarella cheese (4 cups) |
Serve with...
Citrus Herb Peppers, Olives and Cheese
Total Time:
4 hours 50 min
| 1. | Heat oven to 350ºF. Cook and drain noodles as directed on package. |
| 2. | Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg. |
| 3. | In ungreased rectangular pan, 13x9x2 inches, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese. |
| 4. | Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining
sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese. |
| 5. | Bake uncovered 45 minutes to 1 hour or until bubbly and hot in center. Let stand 15 minutes before cutting.
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| Slightly undercook the pasta when making lasagna because it cooks again in the oven. |
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| Make sure you thoroughly drain the broccoli and tomatoes so the lasagna won't be watery. Use a paper towel to remove any excess moisture from the broccoli. |
Nutrition Information:
665 ( 370); 41g ( 25g, ncg); 150mg; 880mg; 42g ( 4g, ncg); 37g 100%; 42%; 36%; 14% 2 ; 0 ; 2 ; 4 ; 1 nc