Garden Vegetable Lasagne

Yield: 12 servings

Ingredients

16 pieces (about 16 oz.) San Giorgio Lasagne, uncooked
1 3/4 cups (15 oz.) part-skim ricotta cheese
1 egg or liquid egg substitute equivalent
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1 small red or green bell pepper, thinly sliced
1 cup thinly sliced onion
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot mix
6 cups (two 28 oz. jars) spaghetti sauce
2 cups (8 oz.) shredded part-skim mozzarella cheese

Directions:

1. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 375 F.

2. In small bowl, stir together ricotta cheese, egg, parsley and garlic powder.

3. In medium microwave-safe bowl, stir together all vegetables; cover with plastic wrap and vent. Cook at HIGH (100%) 8 to 10 minutes or until vegetables are tender; drain.

4. In 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third ricotta mixture evenly over pasta; spread 1 1/3 cups spaghetti sauce evenly over ricotta. Spoon one-fourth vegetables evenly over sauce; sprinkle with 1/2 cup mozzarella cheese.

5. Repeat layers TWICE, beginning and ending with pasta. Spoon remaining vegetables over pasta; spread remaining sauce evenly over top. Sprinkle with remaining cheese; cover with foil.

6. Bake 50 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 280
Calories From Fat: 63
Total Fat: 7 g
Cholesterol: 40 mg
Sodium: 570 mg
Total Carbohydrates: 37 g
Protein: 16 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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