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Lasagna Primavera
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Indulge in a flavorful veggie lasagna bursting with cheesy goodness.
Ingredients:
  • 12 uncooked lasagna noodles
  • 3 cups frozen broccoli cuts, thawed and well drained
  • 3 large carrots, coarsely shredded (2 cups)
  • 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), well drained
  • 2 medium bell peppers, cut into 1/2-inch pieces
  • 1 container (15 oz) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 containers (10 oz each) refrigerated Alfredo pasta sauce
  • 1 package (16 oz) shredded mozzarella cheese (4 cups)
Instructions:
  • Preheat your oven to 350°F. Prepare noodles according to package instructions.
  • If needed, chop broccoli into bite-size florets. Combine broccoli, carrots, tomatoes, and bell peppers in a large bowl. In a separate small bowl, mix ricotta cheese, Parmesan cheese, and egg.
  • Spread a thin layer of Alfredo sauce in a 13x9-inch (3-quart) glass baking dish. Place 4 noodles on top. Add half of the cheese mixture and 2 1/2 cups of vegetables. Dollop 2/3 cup sauce over the vegetables, then sprinkle 1 cup of mozzarella cheese on top.
  • Layer 4 noodles on top; evenly spread the remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup of sauce in dollops over the vegetables. Sprinkle with 1 cup of mozzarella cheese. Add the remaining 4 noodles and vegetables on top. Spoon the remaining sauce in dollops over the vegetables. Finish by sprinkling the remaining 2 cups of mozzarella cheese.
  • Bake without a cover for 45 to 60 minutes until it's hot and bubbly in the middle. Allow it to sit for 15 minutes before slicing.

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