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Garden Vegetable Lasagna

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Updated May 10, 2010
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In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.

Garden Vegetable Lasagna

  • Prep Time 50 min
  • Total 1 hr 40 min
  • Servings 8
  • Ingredients 11
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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

Instructions

  • Step 
    1
    Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
  • Step 
    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.
  • Step 
    3
    Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
  • Step 
    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.
  • Step 
    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.

Nutrition

410 Calories
18g Total Fat
21g Protein
41g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
160
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.

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