Garden Vegetable Lasagna

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

  • prep time 50 min
  • total time 1 hr 40 min
  • ingredients 11
  • servings 8

Ingredients

8
uncooked lasagna noodles
1
tablespoon olive or vegetable oil
1
garlic clove, minced
3
cups Green Giant® 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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