Skip to Content
Menu

Shortcut Vegetable Lasagna

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Aug 16, 2010
  • Save
  • Share
  • Jump to Recipe
Looking for a warm and filling recipe for dinner tonight? Then check out this vegetable lasagna baked using three types of cheese and vegetables.

Shortcut Vegetable Lasagna

  • Prep Time 40 min
  • Total 1 hr 50 min
  • Ingredients 17
  • Servings 8
  • Save
  • Share
  • Print
  • Keep Screen On

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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved