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Shortcut Vegetable Lasagna

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Shortcut Vegetable Lasagna
Take Italian Night to The Next Level with Pillsbury's Garlic Bread Pull-Apart Kit
  • Prep 40 min
  • Total 1 hr 50 min
  • Ingredients 17
  • Servings 8
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Looking for a warm and filling recipe for dinner tonight? Then check out this vegetable lasagna baked using three types of cheese and vegetables.
Updated Aug 16, 2010

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Vegetarian lasagna made with cheese provides an excellent source of protein and calcium.
  • tip 2
    Lasagna or casseroles prepared with dry, uncooked pasta have a slightly drier texture than those made with cooked pasta.
  • tip 3
    Prepare the lasagna up to 24 hours in advance. Cover with foil as directed and refrigerate until ready to bake. Bake lasagna as directed in recipe.
  • tip 4
    Serve this lasagna with whole grain rolls and your favorite tossed salad.

Nutrition Information

440 Calories, 24g Total Fat, 23g Protein, 33g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
440
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
12g
60%
Cholesterol
100mg
33%
Sodium
650mg
27%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
15%
15%
Calcium
50%
50%
Iron
10%
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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