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Shortcut Vegetable Lasagna

8 servings
Preparation Time: 2 hours
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Equipment

  • nonstick skillet 12-inch
  • medium bowl
  • oven

Ingredients

  • 1 tablespoon olive oil
  • 4 medium green onions sliced (1⁄4 cup)
  • 2 medium zucchini shredded (about 3 cups)
  • 2 medium carrots shredded (about 1 cup)
  • 1 medium dark-orange sweet potato peeled, shredded (about 1 cup)
  • 1 package 8 oz sliced fresh mushrooms (about 3 cups)
  • 2 cloves garlic finely chopped
  • 1 egg
  • 1 container 15 oz light ricotta cheese
  • 1 cup shredded Swiss cheese 4 oz
  • 1 ⁄4 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1 jar 16 oz Alfredo pasta sauce
  • 1 1 ⁄2 cups water
  • 9 uncooked lasagna noodles
  • 1 cup shredded mozzarella cheese 4 oz
  • 2 tablespoons chopped fresh parsley

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add onions, zucchini, carrots, sweet potato, mushrooms and garlic; cook 6 to 8 minutes, stirring occasionally, until mushrooms are tender.
  • Drain off any excess liquid.
  • In medium bowl, beat egg.
  • Stir in ricotta cheese, Swiss cheese, Parmesan cheese and basil.
  • In separate medium bowl, mix Alfredo sauce and water.
  • Arrange 3 uncooked noodles in bottom of baking dish.
  • Top with 1⁄3 of sauce mixture (about 1 cup), 1⁄2 of ricotta mixture and 1⁄2 of vegetable mixture.
  • Repeat layers once.
  • Top with remaining 3 noodles and remaining sauce mixture.
  • Sprinkle with mozzarella cheese.
  • Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
  • Bake 1 hour to 1 hour 10 minutes or until bubbly around edges.
  • Sprinkle with parsley.
  • Let stand 10 minutes before serving.

Notes / Tips / Wine Advice:

You don’t need to cook the lasagna noodles before layering them in this recipe. Lasagna or casseroles prepared with uncooked noodles or pasta have a slightly drier texture than those made with cooked pasta. You can assemble the lasagna up to 24 hours in advance, cover it with foil and refrigerate it. When you’re ready, bake the lasagna as directed.

Nutritional Information

Calories: 530 kcal
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Course Pasta
Diets Vegetarian