Sentry Foods Recipes

Garden Vegetable Lasagna

Yield: 12 servings


1 box (16 ounce) lasagna , uncooked
1 container (15 ounce) part-skim ricotta cheese
1 egg or liquid egg substitute equivalent
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1 small red or green bell pepper, thinly sliced
1 cup thinly sliced onion
1 package (16 ounce) frozen broccoli, cauliflower and carrot mix
2 jars (28 ounce each) spaghetti sauce
2 cups (8 ounce) shredded part-skim mozzarella cheese

Nutrition Facts

Yield: 12 servings

Approximate Nutrient Content per serving:

Calories: 280
Calories From Fat: 63
Total Fat: 7g
Cholesterol: 40mg
Sodium: 570mg
Total Carbohydrates: 37g
Protein: 16g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Cook pasta according to package directions; drain. Lay flat on foil to cool.

Preheat oven to 375 degrees F

In small bowl, stir together ricotta cheese, egg, parsley and garlic powder.

In medium microwave-safe bowl, stir together all vegetables; cover with plastic wrap and vent. Cook at HIGH (100%) 8 to 10 minutes or until vegetables are tender; drain.

In 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third ricotta mixture evenly over pasta; spread 1 1/3 cups spaghetti sauce evenly over ricotta. Spoon one-fourth vegetables evenly over sauce; sprinkle with 1/2 cup mozzarella cheese.

Repeat layers TWICE, beginning and ending with pasta. Spoon remaining vegetables over pasta; spread remaining sauce evenly over top. Sprinkle with remaining cheese; cover with foil.

Bake 50 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Please note that some ingredients and brands may not be available in every store.

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Sentry Foods Recipes