Garden Vegetable Lasagna

Garden Vegetable Lasagna
Preparation time
50 mins
Cooking time
100 mins
8 people

Garden Vegetable Lasagna.

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


Garden Vegetable Lasagna


  • 8 uncooked lasagna noodles
  • 1 tablespoon olive or vegetable oil
  • 1 garlic clove, minced
  • 3 cups Green Giantβ„’ 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


  1. Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
  2. Meanwhile, heat oven to 350Β°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.
  3. Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
  4. Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13×9-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.
  5. Bake at 350Β°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.

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