September 10, 2010

Garden Vegetable Lasagna







Prep Time: 50 Min
Total Time: 1 Hr 40 Min
Makes: 8

8
uncooked lasagna noodles
1
tablespoon olive or vegetable oil
1
garlic clove, minced
3
cups Green Giant® 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


  • 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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