Garden Vegetable Lasagna
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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.
Ingredients
- 1 container (15 ounces) ricotta cheese
- 8 oz. shredded mozzarella cheese (about 2 cups)
- 2 eggs
- 4 medium carrots, shredded (about 2 cups)
- 1 pkg. (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
- Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.
- 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.
- Bake at 400 degrees F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.
- To thaw the broccoli, microwave on for HIGH 4 minutes.
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