Garden Vegetable Lasagna

 

8

uncooked lasagna noodles

1

tablespoon olive or vegetable oil

1

garlic clove, minced

3

cups Green Giant® Frozen Broccoli Cuts

1 1/2

cups (about 4 oz.) sliced fresh mushrooms

1

medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)

1

egg

1

(15-oz.) container ricotta cheese

1

teaspoon dried Italian seasoning

1

(26 to 28-oz.) jar chunky vegetable tomato pasta sauce

8

oz. (2 cups) shredded 6-cheese Italian cheese blend

• 1 Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
• 2 Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
• 3 Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
• 4 Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
• 5 Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.