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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.3
  • Total Fat: 15.7 g
  • Cholesterol: 73.2 mg
  • Sodium: 682.0 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 3.1 g
  • Protein: 21.2 g

View full nutritional breakdown of No-Chopping Vegetable Lasagna calories by ingredient
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No-Chopping Vegetable Lasagna

Submitted by: FIRM_REENIE

Introduction

This yummy lasagna recipe calls for frozen vegetables; no need to spend precious time chopping! This yummy lasagna recipe calls for frozen vegetables; no need to spend precious time chopping!
Number of Servings: 8

Ingredients

    6 lasagna noodles

    15 ounces ricotta cheese
    1 egg
    1/2 cup grated parmesan cheese
    1/2 tsp. black pepper
    1/2 tsp. salt
    1 Tbsp. dried parsley

    1 (10 oz.) bag frozen vegetables (I like to use the stir-fry variety with peppers, broccoli, onions, carrots, and mushrooms)
    1 jar pasta sauce (I like Ragu three-cheese)
    1 Tbsp. dried basil
    1/2 tsp. black pepper
    1 clove garlic
    1 tsp. onion powder
    sprinkle of dried oregano

    8 oz. shredded part-skim mozzarella cheese

Directions

1) Preheat oven to 350 F.
2) Boil lasagna noodles.
3) While noodles are boiling, place frozen vegetable mix in skillet; cook over high heat until warmed through. Add jar of sauce, basil, garlic, onion powder, oregano, and 1/2 tsp. of black pepper. Allow to simmer while noodles cook.
4) Mix ricotta, parmesan, egg, parsley, 1/2 tsp. black pepper, and 1/2 tsp. salt together. Set aside.
5) Place three of the cooked lasagna noodles on the bottom of a 9x13 baking pan. Spread half of the ricotta cheese mixture over the noodles. Pour half of the vegetable and sauce mixture over the cheese mixture. Top with half of the shredded mozzarella. Repeat with remaining ingredients.
6) Bake at 350 F for 30 minutes.
7) Increase heat to 375 F and bake for an additional 10 minutes.
8) Allow to cool for at least five minutes before cutting and serving.

*This is a great make-ahead dish. You can keep it in your freezer for up to two months. To do this, increase cook time by 10 minutes. Also, if you make this the evening before, there is no need to boil the lasagna noodles; just place dry noodles in when layering. The noodles will soften overnight in the refrigerator! You don't even need to simmer the veggies; just mix all veggies and sauce items together in a large bowl before assembling.

Makes 8 pieces.






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