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Veggie Lasagna
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese
2 eggs
4 medium carrots, shredded
1 pkg. (10 ounces) frozen chopped broccoli, thawed and well drained
9 cooked lasagna noodles
1 jar (1 lb. 9.75 oz.) Prego Extra Chunky Garden Combination Pasta Sauce
Grated Parmesan cheese
MIX ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli. Set aside.
PLACE 3 lasagna noodles in greased 3-qt. shallow baking dish. Top with half the vegetable mixture and 1 cup pasta sauce. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese.
BAKE at 400°F. for 30 min. or until hot.
Let stand 10 min. Serve with Parmesan cheese.
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