Shortcut Vegetable Lasagna

Looking for a warm and filling recipe for dinner tonight? Then check out this vegetable lasagna baked using three types of cheese and vegetables.

  • prep time 40 min
  • total time 1 hr 50 min
  • ingredients 17
  • servings 8

Ingredients

1
tablespoon olive oil
1/4
cup sliced green onions
2
medium zucchini, shredded (about 3 cups)
2
medium carrots, shredded (about 1 cup)
1
medium sweet potato, peeled, shredded (about 1 cup)
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
2
garlic cloves, minced
1
egg
1
(15-oz.) container light ricotta cheese
4
oz. (1 cup) shredded Swiss cheese
1/4
cup grated Parmesan cheese
1
teaspoon dried basil leaves
1
(16-oz.) jar Alfredo pasta sauce
1 1/2
cups water
9
uncooked lasagna noodles
4
oz. (1 cup) shredded mozzarella cheese
2
tablespoons chopped fresh parsley
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • 2 Heat oil in large nonstick skillet over medium-high heat until hot. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic. Cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Drain off any excess liquid.
  • 3 Beat egg in medium bowl. Add ricotta cheese, Swiss cheese, Parmesan cheese and basil; mix well. In another medium bowl, combine Alfredo sauce and water; mix well.
  • 4 To assemble, arrange 3 uncooked lasagna noodles in bottom of sprayed baking dish. Top with 1/3 of sauce mixture (about 1 cup), half of ricotta mixture and half of vegetable mixture. Repeat layers once. Top with remaining 3 lasagna noodles, remaining sauce mixture and mozzarella cheese. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil, sprayed side down.
  • 5 Bake at 350°F. for 60 to 70 minutes or until lasagna is bubbly around edges. Sprinkle with parsley. Let stand 10 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    440
    (
    Calories from Fat
    220),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    650mg
    650%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    190%;
    Vitamin C
    15%;
    Calcium
    50%;
    Iron
    10%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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