Pea and Mushroom Lasagna Ribbons

Enjoy your dinner with this cheesy lasagna layered with peas and mushrooms – perfect if you love Italian cuisine.

  • prep time 25 min
  • total time 35 min
  • ingredients 7
  • servings 6

Ingredients

6
uncooked lasagna noodles
1
bag (12 oz) frozen lightly seasoned garlic baby peas & mushrooms
1
container (15 oz) part-skim ricotta cheese
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups caramelized onion and roasted garlic pasta sauce
Shredded Parmesan cheese, if desired
  • 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 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 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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    ,
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    4g,
    4%
    ),
    Sodium
    670mg
    670%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    5g
    5%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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