Garden Vegetable Lasagna

  • Prep25 min.
  • Total1 hr. 5 min.
  • serv 8

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® Chunky Garden 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¬įF. for 30 minutes or until it's hot and bubbling.¬†Let stand for 10 minutes. Serve with the Parmesan cheese.

made with

RECIPE TIPS

Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE