September 10, 2010
Garden Vegetable Lasagna
1 Hr 40 Min
uncooked lasagna noodles
tablespoon olive or vegetable oil
garlic clove, minced
cups Green Giant® Frozen Broccoli Cuts
cups (about 4 oz.) sliced fresh mushrooms
medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
(15-oz.) container ricotta cheese
teaspoon dried Italian seasoning
(26 to 28-oz.) jar chunky vegetable tomato pasta sauce
oz. (2 cups) shredded 6-cheese Italian cheese blend
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.
High Altitude (3500-6500 ft):
Thaw frozen broccoli before use.
found on: Phillsbury
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