Pea and Mushroom Lasagna Ribbons

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uncooked lasagna noodles
bag (12 oz) frozen lightly seasoned garlic baby peas & mushrooms
container (15 oz) part-skim ricotta cheese
teaspoon salt
teaspoon pepper
cups caramelized onion and roasted garlic pasta sauce
Shredded Parmesan cheese, if desired


  1. 1 Cook and drain noodles as directed on package. Meanwhile, microwave vegetables as directed on package; drain. In medium bowl, mix vegetables, ricotta cheese, salt and pepper.
  2. 2 Spray 11x7-inch microwavable dish with cooking spray. Spread 1 cup of the pasta sauce in dish. Lay 1 noodle on work surface. Spoon 2 tablespoons vegetable mixture on 1 end of noodle. Starting from other end of noodle, fold entire noodle over filling. Spoon 2 tablespoons filling on noodle on top of first filling. Starting from same end of noodle as before, fold noodle back in opposite direction. Top noodle over second filling with 2 tablespoons filling; fold remaining end of noodle back over third filling, creating zigzag pattern. Using wide spatula, place filled noodle on sauce in dish. Repeat with remaining noodles and vegetable mixture.
  3. 3 Pour remaining sauce over noodles. Cover baking dish with microwavable plastic wrap, folding back one corner. Microwave on High 6 minutes or until hot. Sprinkle with Parmesan cheese.




Nutrition Information

Recipe Step Photos

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