Garden Harvest Lasagna Recipe Serves 8
Prep Time 20 min
Cook Time 50 min

Nutritional Information

Serving Size 1 serving
Amount Per
Calories 500
Calories from Fat 190
Total Fat 21 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 600 mg
Total Carbs 56 g
Dietary Fiber 4 g
Sugars 10 g
Protein 25 g
Vitamin A 10 %
Vitamin C 30 %
Calcium 30 %
Iron 20 %

Garden Harvest Lasagna

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

Ingredients

  • 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

Directions

  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

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