Classico® Vegetable Lasagna2 Reviews
- Prep: 25 min
- Ready In: 1 hr 10 min
“You won't miss the meat in this low-calorie lasagna. Vegetables and cheese provide the flavor and whole wheat noodles add heart-healthy fiber.” - by Classico
Original recipe yields 6 servings
- Cook noodles according to package directions; drain and rinse with cold water. Drain well.
- Meanwhile, in large nonstick skillet cook and stir squash, mushrooms*, and onion in hot oil over medium-high heat about 5 minutes or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, parsley, Parmesan cheese, and pepper. *TIP: Baby portobello mushrooms taste great in this recipe.
- To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the Classico® Four Cheese pasta sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.
- Bake, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving.
Amount Per Serving (6 total)
- 282 cal
- 10.9 g
- 32.1 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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