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Ingredients
| uncooked lasagna noodles: 12 |
| broccoli (chopped): 3 cups (thawed and well drained) |
| carrots: 3 (coarsely shredded) |
| red tomatoes (diced): 2 cups (well drained) |
| green bell pepper: 2 (cut into 1/2-inch pieces) |
| ricotta cheese (whole milk): 15 oz |
| grated parmesan cheese: 1/2 cup |
| eggs: 1 |
| alfredo pasta sauce: 20 oz |
| mozzarella cheese, nonfat (shredded): 4 cups |
Lasagna Primavera
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Heat oven to 350ºF. Cook and drain noodles as directed on package.
- Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
- Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
- Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.