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.

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Servings 8

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( 61 ) Ratings

61 Ratings

5 Stars 25%

4 Stars 10%

3 Stars 14%

2 Stars 24%

1 Stars 15%

Member Reviews ( 7 )

11341bb3-65f5-469e-88a2-1184bc875d11

ingredients 11
Prep Time 50 min
Total Time 1 hr 40 min

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

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Directions

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

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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 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:

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

Review & Comments

Write a Review

hotsecretary

report Posted Sep. 8, 2012 3:20 PM

i am on special diets and this is a wonderful main dish everyone can enjoy. Well balanced and fun to make.

bobbyharris

report Posted Aug. 10, 2011 2:13 PM

strange as this meal is eye would still eat it as in good health,yumm yumm lil bobby says yumm yumm.

Marie459

report Posted May. 16, 2011 8:31 PM

This is a quick and easy recipe that can be the main entree but as a left-over,it was a side dish with tuna steak as the entree. My friends took this as a luncheon item and got rave reviews at their office.

mrjess153

report Posted May. 16, 2011 6:58 AM

The Vegetable Lasagna s excellant where I don't eat red meat and I give it a 5

teddie23

report Posted Sep. 12, 2010 2:13 PM

Love this lasagna I Love all the cheese,just boil the broccoli a bit and go ahead ADD Meat You only go through this life ONCE people!!! LOL That is True