Ingredients
- 8 Lasagna Noodles Uncooked
- 1 Tablespoon Olive Oil Or vegetable oil
- 1 Garlic Clove Minced
- 3 cups Broccoli Fresh or frozen
- 1½ cups Mushrooms About 4 ounces; fresh and sliced
- 1 Bell Pepper Medium; red, yellow, or orange; chopped
- 1 Egg
- 1 container Ricotta Cheese 15 ounces
- 1 teaspoon Italian Seasoning Dried
- 1 jar Pasta Sauce 28 ounces; chunky vegetable sauce
- 2 cups Cheese 8 ounces; shredded
Equipment
- Oven
- Stovetop
- Large Skillet
- Small Bowl
- Colander
- 9×13-inch Baking Dish
Instructions
- Cook lasagna noodles as directed on package. Drain: place in cold water to cool.
- Heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms, and bell pepper; cook 3-4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat.
- Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
- Drain cooled lasagna noodles. Spread ½ cup of the pasta sauce in an ungreased 9×13-inch baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, halt of cooked vegetables, half of remaining pasta sauce (about 2¼ cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
- Bake for 45-50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand for 15 minutes before serving.
Nutrition
Nutrition Facts
Garden Vegetable Lasagna
Amount per Serving
Calories
375
Calories from Fat 171
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Cholesterol
77
mg
26
%
Sodium
688
mg
30
%
Potassium
636
mg
18
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
20
g
40
%
Vitamin A
1600
IU
32
%
Vitamin C
56
mg
68
%
Calcium
356
mg
36
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bell Peppers, Broccoli, Cheese, Garlic, Garlic Cloves, Italian Seasoning, Lasagna, Lasagna Noodles, Mushrooms, Ricotta, Ricotta Cheese, Tomato Sauce, Vegetarian