Garden Vegetable Lasagna

Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night.

At a glance

Prep

25 min.

Total

1 hr. 5 min.

Serves

Servings: about 1 1/4 cups each

Bake: 30 min.

Stand: 10 min.

Made With

Prego® Chunky Garden Combination Italian Sauce

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Ingredients & Instructions
Nutritional Info
Recipe Tips
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Notes

What You'll Need

1 container (15 ounces) ricotta cheese
8 ounces shredded mozzarella cheese (about 2 cups)
2 eggs
4 medium carrots, shredded (about 2 cups)
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
9 lasagna noodles, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Grated Parmesan cheese

How to Make It

1
Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.
2
Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.
3
Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

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Recipe Nutritional Information

Made With	Prego Chunky Garden Combination Italian Sauce
Calories	321
Total Fat	13g
Saturated Fat	6g
Cholesterol	85mg
Sodium	573mg
Total Carbohydrate	32g
Dietary Fiber	5g
Protein	20g
Vitamin A	125%DV
Vitamin C	22%DV
Calcium	41%DV
Iron	11%DV