Veggie Lasagna Primavera

5 steps

Prep:20minCook:1h

Updated at: Wed, 16 Aug 2023 23:51:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories540.5 kcal (27%)

Total Fat29.9 g (43%)

Carbs40.5 g (16%)

Sugars6.6 g (7%)

Protein29.9 g (60%)

Sodium768.6 mg (38%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

12lasagna noodles

uncooked

3 cupsfrozen broccoli florets

thawed, well-drained

3carrots

large, coarsely shredded

1 candiced tomatoes

well-drained

2bell peppers

medium, cut into 1/2 inch pieces

1 containerricotta cheese

½ cupgrated parmesan cheese

1egg

2 x 10 ozAlfredo sauce

containers, refrigerated

1 x 16 ozshredded mozzarella cheese

Instructions

Step 1

Cook and drain noodles as directed on package.

lasagna noodles12

Step 2

Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes, and bell peppers.

frozen broccoli florets3 cups

carrots3

diced tomatoes1 can

bell peppers2

Step 3

In small bowl, mix ricotta cheese, Parmesan cheese, and egg.

ricotta cheese1 container

grated parmesan cheese½ cup

egg1

Step 4

Heat oven to 350 degrees. In 13x9 glass baking dish, spoon 2/3 cup of the Alfredo sauce. Place 4 noodles over sauce. Spread with half of cheese mixture and 2.5 cups of veggie mixture; randomly spoon 2/3 cup remaining sauce in dollops over noodles. Sprinkle with 1 cup of mozz cheese. Top with remaining 4 noodles and veggie mixture. Randomly spoon remaining sauce in dollops over top. Sprinkle with remaining 2 cups mozz cheese.

Step 5

Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.