Garden Vegetable Lasagna

Name: Garden Vegetable Lasagna
Prep time: 50 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 8 uncooked lasagna noodles; 1 tablespoon olive or vegetable oil; 1 garlic clove, minced; 3 cups Frozen Broccoli Cuts; 1 1/2 cups (about 4 oz.) sliced fresh mushrooms; 1 medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup); 1 egg; 1 (15-oz.) container ricotta cheese; 1 teaspoon dried Italian seasoning; 1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce; 8 oz. (2 cups) shredded 6-cheese Italian cheese blend

Ingredients:11
Servings:8

By Betty Crocker Kitchens(Opens in a new tab)Updated 05/10/2010

Garden Vegetable Lasagna

Ingredients:11
Servings:8

In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.

Garden Vegetable Lasagna

Prep time:50 min
Total time:1 hr 40 min
Ingredients:11
Servings:8
Calories per serving:410

Ingredient

8 uncooked lasagna noodles
1 tablespoon olive or vegetable oil
1 garlic clove, minced
3 cups Frozen Broccoli Cuts
1 1/2 cups (about 4 oz.) sliced fresh mushrooms
1 medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
1 egg
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce
8 oz. (2 cups) shredded 6-cheese Italian cheese blend

Instructions

Step 1
Cook lasagna noodles as directed on package. Drain; place in cold water to cool.

Step 2
Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.

Step 3
Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.

Step 4
Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.

Step 5
Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.

Recipe Tips

Ricotta is fresh cheese with small soft curds. Its name is Italian for "recooked"; ricotta is made by reheating the whey drained from mozzarella or provolone cheese. Ricotta's mild flavor and loose texture combine well with both sweet and savory ingredients.
The 6-chese Italian blend contains mozzarella, smoked provolone, Parmesan, Romano, Fontina and Asiago. Use another combination of Italian cheeses from your refrigerator in place of the 6-cheese Italian blend. Try Asiago, mozzarella, Parmesan and provolone; shred the cheeses and measure 2 cups.

Nutrition Facts

Calories
410
Total Fat
18g
Protein
21g
Total Carbohydrate
41g
Sugars
11g

Servings: 8

Serving Size: 1 Serving

Amount Per Serving Calories : 410

Nutrition Facts
Food Component / Nutrient	Amount	% , Daily Value*
Total Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	60mg	20%
Sodium	800mg	33%
Total Carbohydrate	41g	14%
Dietary Fiber	4g	16%
Sugars	11g	% Value Not Available
Protein	21g	% Value Not Available
Calcium	Value Not Available	42%
Iron	Value Not Available	14%
Vitamin A	Value Not Available	63%
Vitamin C	Value Not Available	58%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Exchanges

Starch 2&½,
Vegetable 1,
Medium-Fat Meat 1&½,
Fat 2

Carbohydrate Choice

Carbohydrate Choice3

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Recipe Tips

Ricotta is fresh cheese with small soft curds. Its name is Italian for "recooked"; ricotta is made by reheating the whey drained from mozzarella or provolone cheese. Ricotta's mild flavor and loose texture combine well with both sweet and savory ingredients.

The 6-chese Italian blend contains mozzarella, smoked provolone, Parmesan, Romano, Fontina and Asiago. Use another combination of Italian cheeses from your refrigerator in place of the 6-cheese Italian blend. Try Asiago, mozzarella, Parmesan and provolone; shred the cheeses and measure 2 cups.

Nutrition Facts

Food Component / Nutrient

Amount

% , Daily Value*

Total Fat

18g

28%

Saturated Fat

40%

Cholesterol

60mg

20%

Sodium

800mg

33%

Total Carbohydrate

41g

14%

Dietary Fiber

16%

Sugars

11g

% Value Not Available

Protein

21g

% Value Not Available

Calcium

Value Not Available

42%

Iron

Value Not Available

14%

Vitamin A

Value Not Available

63%

Vitamin C

Value Not Available

58%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Garden Vegetable Lasagna

Garden Vegetable Lasagna

Garden Vegetable Lasagna

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Exchanges

Carbohydrate Choice

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Related Products

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Related Recipes

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Bake Up Something Special

Garden Vegetable Lasagna

Garden Vegetable Lasagna

Garden Vegetable Lasagna

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Exchanges

Carbohydrate Choice

Related Products

Related Recipes

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