PEA AND MUSHROOM LASAGNA RIBBONS
Discover the convenient microwave-way to make lasagna using frozen baby peas and mushrooms and jarred pasta sauce. Delicious Italian dinner made so easy!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and drain noodles as directed on package. Meanwhile, microwave vegetables as directed on package; drain. In medium bowl, mix vegetables, ricotta cheese, salt and pepper.
- Spray 11x7-inch microwavable dish with cooking spray. Spread 1 cup of the pasta sauce in dish. Lay 1 noodle on work surface. Spoon 2 tablespoons vegetable mixture on 1 end of noodle. Starting from other end of noodle, fold entire noodle over filling. Spoon 2 tablespoons filling on noodle on top of first filling. Starting from same end of noodle as before, fold noodle back in opposite direction. Top noodle over second filling with 2 tablespoons filling; fold remaining end of noodle back over third filling, creating zigzag pattern. Using wide spatula, place filled noodle on sauce in dish. Repeat with remaining noodles and vegetable mixture.
- Pour remaining sauce over noodles. Cover baking dish with microwavable plastic wrap, folding back one corner. Microwave on High 6 minutes or until hot. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Fiber 5 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 670 mg
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