Lasagna Primavera

Lasagna Primavera

Get inspired to eat more veggies with a cheesy, veggie-packed lasagna.

Prep Time

20

Minutes

Total Time

1:35

Hr:Mins

Makes

8

servings

12
uncooked lasagna noodles
3
cups Green Giant™ Steamers™ frozen broccoli cuts, thawed and well drained
3
large carrots, coarsely shredded (2 cups)
2
cups Muir Glen® organic diced tomatoes (from 28-oz can), well drained
2
medium bell peppers, cut into 1/2-inch pieces
1
container (15 oz) ricotta cheese
1/2
cup grated Parmesan cheese
1
egg
2
containers (10 oz each) refrigerated Alfredo pasta sauce
1
package (16 oz) shredded mozzarella cheese (4 cups)
  1. Heat oven to 350ºF. Cook and drain noodles as directed on package.
  2. Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
  3. In ungreased 13x9-inch (3-quart) glass baking dish, 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 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Slightly undercook the pasta when making lasagna because it cooks again in the oven.
Success
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:

1 Serving (1 Serving)
  • Calories 665
    • (Calories from Fat 370),
  • Total Fat 41g
    • (Saturated Fat 25g,),
  • Cholesterol 150mg;
  • Sodium 880mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 4g,
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 4 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.