Garden Vegetable Lasagna

  • Prep 25 min.
  • Total 40 min.
  • Serves 8
  • Garden Vegetable Lasagna
Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night.

POSTED IN: Dinner, Popular, Tomato Sauce, Vegetarian

What You'll Need

  • 15

    ounce (1 container) ricotta cheese

  • 2

    cup shredded mozzarella cheese (about 8 ounces)

  • 2

    eggs

  • 4

    medium carrots, shredded (about 2 cups)

  • 1

    package (10 ounces) chopped frozen broccoli cuts, thawed and well drained

  • 9

    lasagna noodles, cooked and drained

  • 1

    jar (24 ounces) Prego® Garden Harvest Chunky Combo Italian Sauce

  • 1/2

    cup grated Parmesan cheese

How to Make It

  • 1

    Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.

  • 2

    Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.

  • 3

    Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE
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THE SIMPLE TRICK TO MAKE SAUCES THAT STICK.

Don't Rinse Your Pasta

Don't rinse your pasta after cooking it. Doing this washes the starch off the surface, which is what helps the sauce cling to it.

Tips and Tricks - Pasta on Board
UNLOCK YOUR PASTA POTENTIAL.

Short Pasta Shapes

Short pastas, such as bow ties and corkscrews, are great for whipping up skillet dishes or adding to soups.