Skip to content

Garden Vegetable Lasagna

Image of the prepared Garden Vegetable Lasagna recipe
  • prep time: 25 min
  • total time: 25 min
  • serves: 8 people
  • calories: 375 1 serving

Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunky-style pasta sauce and make dinner extra special tonight or any night.


  • 9 uncooked lasagna noodles
  • 1 container (15 ounces) ricotta cheese
  • 2 cups shredded mozzarella cheese(about 8 ounces)
  • 1/2 cup grated Parmesan cheese
  • 2 egg
  • 10 ounces frozen riced cauliflower, thawed and well drained (about 1 1/2 cups)
  • 4 cups Prego® Chunky Garden Combination Italian Sauce


  • Step 1

    Cook and drain the lasagna noodles according to the package directions.  While the noodles are cooking, heat the oven to 400°F.  Mix the ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and cauliflower in a large bowl.  Season with salt and pepper.

  • Step 2

    Spread 1 cup sauce on the bottom of a greased 13x9x2-inch baking dish. Top with 3 noodles, half the ricotta mixture and 1 cup sauce.  Layer with another 3 noodles and the remaining ricotta mixture, 3 noodles and remaining sauce.  Sprinkle with the remaining mozzarella and Parmesan cheeses.

  • Step 3

    Bake for 30 minutes or until hot.  Let stand for 10 minutes before serving.

Recently Viewed

Made With

Calories 375
Total Fat 17 g
Sat. Fat 9.6 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 814 mg
Total Carb 30 g
Dietary Fiber 4 g
Sugar 9 g
Protein 21 g
Vitamin D 3 %DV
Calcium 30 %DV
Iron 11 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.