Shortcut Vegetable Lasagna

  • Prep 40 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Vegetarian lasagna made with cheese provides an excellent source of protein and calcium.
  • Lasagna or casseroles prepared with dry, uncooked pasta have a slightly drier texture than those made with cooked pasta.
  • 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.
  • Serve this lasagna with whole grain rolls and your favorite tossed salad.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
440
Calories from Fat
220
% Daily Value
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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