Garden Harvest Lasagna

For a few small lasagne, prepare this recipe but assemble and bake in small disposable aluminum foil loaf pans.


  • 2 Tbsp. olive oil
  • 2 medium zucchini, sliced
  • 1 package (10 oz.) mushrooms, sliced
  • 1 container (15 oz.) ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tsp. dried basil, crushed
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1 package (16 oz.) lasagna noodles, cooked and drained


  1. Preheat oven to 375°. Heat olive oil in large skillet over medium heat and cook zucchini and mushrooms 3 minutes or until vegetables are tender; set aside.
  2. Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg and basil in medium bowl; set aside.
  3. Evenly spread 1/2 cup Sauce in 13 x 9-inch baking dish. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread 1/3 of the cheese mixture over noodles, then 3/4 cup sauce and 1/3 of the vegetable mixture; repeat layers, ending with noodles. Top with remaining Sauce and sprinkle with remaining 1 cup mozzarella cheese. Loosely cover with aluminum foil and bake 45 minutes or until bubbling. Let stand 10 minutes before serving.
See Nutritional Information for saturated fat content

Recipe Search

We have hundreds of recipes to choose from. Just tell us what you are looking for