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Lasagna Primavera

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

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( 32 Ratings)

32 Ratings

5 Stars 72%

4 Stars 16%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 9 )

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Prep Time 20 min
Total Time 1 hr 35 min
Servings 8

Ingredients

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 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)

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Directions

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.

EXPERT TIPS

Expert Tips

Slightly undercook the pasta when making lasagna because it cooks again in the oven.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 665
Calories from Fat: 370),

% Daily Value

Total Fat: 41g; 41%
(Saturated Fat 25g, 25% ),
Cholesterol: 150mg; 150%;
Sodium: 880mg; 880%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 4g 4% ),
Protein: 37g; 37%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 42%;
Calcium: 36%;
Iron: 14%;

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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 2/18/2013 8:53:23 AM REPORT ABUSE FannyFarmer said:

Rating:

This was very, very good! I subbed cottage cheese for ricotta and also used whole wheat noodles. I didn't end up needing two alfredos, more like 1 1/4. Will make again!

This reply was: Helpful Inspiring

Posted 8/21/2011 12:27:10 PM REPORT ABUSE angelscar said:

Rating:

This is the most AMAZING lasagna recipe ever. I tweaked a few ingredients to make it a little healthier and added spinach and sundried tomato alfredo, it was the perfect dinner. My leftovers never get eaten... but this was gone quicker then i could clean the kitchen =)

This reply was: Helpful Inspiring