Name: Garden Veggie Lasagna
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 2 medium zucchini, sliced diagonally 1/4-in. thick -; 2 cups fresh broccoli florets -; 2 large carrots, julienned -; 2 medium sweet red peppers, julienned -; 1/4 cup olive oil -; 2 garlic cloves, minced -; 3/4 teaspoon dried thyme -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; Sauce: -; 2 cups finely chopped baby portobello mushrooms -; 1 large onion, finely chopped -; 2 garlic cloves, minced -; 2 tablespoons olive oil -; 2 cans (28 ounces each) crushed tomatoes -; 3 teaspoons Italian seasoning -; 3/4 teaspoon salt -; 3/4 teaspoon pepper -; Filling: -; 1-1/4 cups ricotta cheese -; 1 package (8 ounces) cream cheese, softened -; 3/4 cup grated Parmesan cheese -; 1 egg, lightly beaten -; 2 teaspoons dried basil -; Assembly: -; 12 no-cook lasagna noodles -; 3 cups shredded Italian cheese blend -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Garden Veggie Lasagna

1. 2 medium zucchini, sliced diagonally 1/4-in. thick -

2. 2 cups fresh broccoli florets -

3. 2 large carrots, julienned -

4. 2 medium sweet red peppers, julienned -

5. 1/4 cup olive oil -

6. 2 garlic cloves, minced -

7. 3/4 teaspoon dried thyme -

8. 1/2 teaspoon salt -

9. 1/2 teaspoon pepper -

10. Sauce: -

11. 2 cups finely chopped baby portobello mushrooms -

12. 1 large onion, finely chopped -

13. 2 garlic cloves, minced -

14. 2 tablespoons olive oil -

15. 2 cans (28 ounces each) crushed tomatoes -

16. 3 teaspoons Italian seasoning -

17. 3/4 teaspoon salt -

18. 3/4 teaspoon pepper -

19. Filling: -

20. 1-1/4 cups ricotta cheese -

21. 1 package (8 ounces) cream cheese, softened -

22. 3/4 cup grated Parmesan cheese -

23. 1 egg, lightly beaten -

24. 2 teaspoons dried basil -

25. Assembly: -

26. 12 no-cook lasagna noodles -

27. 3 cups shredded Italian cheese blend -

How to cook deliciously - Garden Veggie Lasagna

1. Stage

Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°.

2. Stage

Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally.

3. Stage

In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.

4. Stage

Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.