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Garden Vegetable Lasagna

  • Prep 50 min
  • Total 1 hr 40 min
  • Servings 8

In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce. ...MORE+ LESS-

Ingredients

8
uncooked lasagna noodles
1
tablespoon olive or vegetable oil
1
garlic clove, minced
3
cups 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

Steps

Hide Images
  • 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.

Expert Tips

  • Ricotta is fresh cheese with small soft curds. Its name is Italian for "recooked"; ricotta is made by reheating the whey drained from mozzarella or provolone cheese. Ricotta's mild flavor and loose texture combine well with both sweet and savory ingredients.
  • The 6-chese Italian blend contains mozzarella, smoked provolone, Parmesan, Romano, Fontina and Asiago. Use another combination of Italian cheeses from your refrigerator in place of the 6-cheese Italian blend. Try Asiago, mozzarella, Parmesan and provolone; shred the cheeses and measure 2 cups.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
8g
40%
Cholesterol
60mg
20%
Sodium
800mg
33%
Total Carbohydrate
41g
14%
Dietary Fiber
4g
16%
Sugars
11g
Protein
21g
% Daily Value*:
Vitamin A
63%
63%
Vitamin C
58%
58%
Calcium
42%
42%
Iron
14%
14%
Exchanges:
2 1/2 Starch; 1 Vegetable; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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