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Garden Vegetable Lasagna

Image of the prepared Garden Vegetable Lasagna recipe
  • prep time: 25 min
  • total time: 1 hr 5 min
  • serves: 8 people
  • calories: 0 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.

Ingredients

cost per recipe: $12.12

  • 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

Instructions

  • 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.

Reviews

(3)
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  • Garden Vegetable Lasagna

    ahollis
    February 20, 2011

    It has a lighter flavor than meat sauce, it's lighter in your stomach and on your waistline. works for me!

  • Garden Vegetable Lasagna

    naterobideau
    November 26, 2010

    Pretty good for a vegetable lasagna.

  • Garden Vegetable Lasagna

    paul_e_britt
    December 29, 2007

    We had company for dinner, two of whom don't eat meat, so I found and made it. Not only did she ask for the recipe, my kids actually ate it(Ages 6, 10, 14, and 15.)! NOT an easy feat, actually quite rare seeing them all eat the same meal! Thank you!

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