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From Ronzoni and Polly-O

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 1 pkg (16 oz) lasagna noodles
 3 lbs ricotta cheese
 1 pkg (8 oz) cream cheese, softened
 ½ cup minced onion
 2 tsp dried basil
 1 tsp garlic powder
 4 cups fresh vegetables (mixture of broccoli florets, shredded carrots, zucchini slices, chopped red pepper or sliced mushrooms)
 4 cups (16 oz) shredded mozzarella cheese
 ¾ cup grated Parmesan cheese

1

Cook lasagna noodles as directed on package; drain. Rinse with cold water, drain and lay flat on paper towels in a single layer until needed.

2

Meanwhile, mix together ricotta cheese, cream cheese, onion, bails and garlic powder. Stir in vegetables. Spread ¾ cup on bottom of 13x9 inch baking dish. Arrange layer of noodles, one-fourth of remaining vegetable mixture and sprinkle with some of the mozzarella and Parmesan cheese. Continue to make layers, ending with cheese.

3

Bake at 375 degrees for 50 minutes or until hot. Let stand 10 minutes.
Yield: 8 servings

 

Ingredients

 1 pkg (16 oz) lasagna noodles
 3 lbs ricotta cheese
 1 pkg (8 oz) cream cheese, softened
 ½ cup minced onion
 2 tsp dried basil
 1 tsp garlic powder
 4 cups fresh vegetables (mixture of broccoli florets, shredded carrots, zucchini slices, chopped red pepper or sliced mushrooms)
 4 cups (16 oz) shredded mozzarella cheese
 ¾ cup grated Parmesan cheese

Directions

1

Cook lasagna noodles as directed on package; drain. Rinse with cold water, drain and lay flat on paper towels in a single layer until needed.

2

Meanwhile, mix together ricotta cheese, cream cheese, onion, bails and garlic powder. Stir in vegetables. Spread ¾ cup on bottom of 13x9 inch baking dish. Arrange layer of noodles, one-fourth of remaining vegetable mixture and sprinkle with some of the mozzarella and Parmesan cheese. Continue to make layers, ending with cheese.

3

Bake at 375 degrees for 50 minutes or until hot. Let stand 10 minutes.
Yield: 8 servings

Vegetable Lasagne

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