GARDEN VEGETABLE LASAGNA

Garden Vegetable Lasagna image

In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 8

Number Of Ingredients 11

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

Steps:

Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g