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Prep 50min
Total1hr40min
Servings8
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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
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Steps
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.
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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.
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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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