Garden Vegetable Lasagna

Campbell's Garden Vegetable Lasagna Recipe

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


25 min.


1 hr. 5 min.



Servings: about 1 1/4 cups each

Bake: 30 min.

Stand: 10 min.

Made With

  • Prego® Chunky Garden Combination Italian Sauce

    Prego® Chunky Garden Combination Italian Sauce

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What You'll Need

1 container

(15 ounces)
ricotta cheese
2 cups shredded mozzarella cheese (about 8 ounces)
2 eggs
4 medium carrots, shredded (about 2 cups)
1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
9 lasagna noodles, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
1/2 cup 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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  • Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.
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