Garden Vegetable Lasagna

  • Prep 25 min.
  • Total 40 min.
  • Serves 8
  • Garden Vegetable Lasagna
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.

POSTED IN: Dinner, Popular, Tomato Sauce, Vegetarian

What You'll Need

  • 15

    ounce (1 container) ricotta cheese

  • 2

    cup shredded mozzarella cheese (about 8 ounces)

  • 2

    eggs

  • 4

    medium carrots, shredded (about 2 cups)

  • 1

    package (10 ounces) chopped frozen broccoli cuts, thawed and well drained

  • 9

    lasagna noodles, cooked and drained

  • 1

    jar (24 ounces) Prego® Garden Harvest Chunky Combo Italian Sauce

  • 1/2

    cup grated Parmesan cheese

How to Make It

  • 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°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.