Lasagna Primavera

Campbell's Lasagna Primavera Recipe

Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish.

At a glance


40 min.


1 hr. 35 min.



Servings: about 1 1/2 cups each

Bake: 45 min.

Stand: 10 min.

Made With

  • Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

    Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

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What You'll Need

4 tablespoons unsalted light butter
2 tablespoons all purpose flour
1 1/2 cups non fat milk
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushrooms, sliced (about 3 3/4 cups)
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart™ Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles (no boil)

How to Make It

  • 1

    Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour.  Cook and stir for 2 minutes or the mixture is golden.  Gradually stir in the milk.  Cook and stir for 5 minutes or until the milk mixture boils and thickens.  Stir in the nutmeg and black pepper.  Remove the saucepan from the heat.

  • 2

    Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.

  • 3

    Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish.  Repeat the layers.  Top with the remaining lasagna noodles, sauce and milk mixture.  Cover the baking dish loosely with foil.

  • 4

    Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling.  Let stand for 10 minutes before serving.

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