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Garden Vegetable Lasagna
Garden Vegetable Lasagna
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Prep Time:
50 minutes
Total Time:
1 hour 40 minutes
Whip up a veggie-packed ricotta lasagna with a light and creamy twist using frozen and fresh veggies.
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
Instructions:
  • Cook the lasagna noodles according to the package instructions, then drain them and transfer to a cold water bath to cool.
  • Preheat oven to 350°F. In a large skillet over medium-high heat, heat oil until it shimmers. Sauté garlic, broccoli, mushrooms, and bell pepper for 3 to 4 minutes until veggies are crisp-tender, stirring often. Take off the heat and chop broccoli smaller if needed.
  • In a small bowl, whisk the egg vigorously. Stir in ricotta cheese and Italian seasoning until thoroughly combined.
  • Pat dry the cooled lasagna noodles. Coat a 13x9-inch (3-quart) glass baking dish with a layer of 1/2 cup of pasta sauce. Arrange 4 noodles over the sauce, slightly overlapping them, followed by half of the ricotta mixture, half of the cooked vegetables, half of the remaining pasta sauce (approximately 2 1/4 cups), and 1 cup of shredded cheese. Repeat the layering process, beginning with noodles.
  • Bake at 350°F for 45 to 50 minutes until hot and bubbly. If cheese browns too quickly, loosely cover dish with foil. Rest for 15 minutes before serving.

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