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.


Garden Vegetable Lasagna

by 3  people

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Servings: 8
Prep Time: 25 mins
Total Time: 1 hr 5 mins
Related Categories: Italian Lasagna, Lasagna, Vegetable Lasagna, Vegetarian Pasta
 
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Ingredients
  • 1  container
    (15 ounces) ricotta cheese
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  • 8  oz.
    shredded mozzarella cheese (about 2 cups)
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  • 2 
    eggs
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  • 4 
    medium carrots, shredded (about 2 cups)
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  • 1  pkg.
    (10 ounces) frozen chopped broccoli, thawed and well drained
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  • 9 
    lasagna noodles, cooked and drained
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  • 1  jar
    (24 ounces) Prego® Chunky Garden Combination Italian Sauce
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  •  
    Grated Parmesan cheese
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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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