Garden Vegetable Lasagna
Recipe from
Prego Italian Sauce
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.
Servings:
8
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Ingredients
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1 container(15 ounces) ricotta cheesesee savings
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8 oz.shredded mozzarella cheese (about 2 cups)see savings
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2eggssee savings
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4medium carrots, shredded (about 2 cups)see savings
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1 pkg.(10 ounces) frozen chopped broccoli, thawed and well drainedsee savings
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9lasagna noodles, cooked and drainedsee savings
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1 jar(24 ounces) Prego® Chunky Garden Combination Italian Saucesee savings
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Grated Parmesan cheesesee savings
Directions
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 degrees F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.
Tip:
To thaw the broccoli, microwave on for HIGH 4 minutes.
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