Update my dinner status, I'm making this tonight.
37 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 40 Active Time: 0 : 50
US/Metric: [convert to metric]
Ingredients
- 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 fresh mushrooms (about 4 oz.) sliced
- 1 medium red yellow or orange bell pepper, coarsely chopped {about 1 cup)
- 1 Egg
- 1 (I5-oz.) container ricotta cheese
- 1 teaspoon dried Italian seasoning
- 1 (26 to 28-oz.) jar chunky vegetable tomato pasta s
- 8 oz. 6-cheese Italian cheese blend (2 cups) shredded
Preparation
Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
Meanwhile, heat oven to 350. 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 sman bowl with wire whisk. Add ricotta
cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread 112 cup of the pasta sauce in un greased 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'/4 cups) and I 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.
