Garden Vegetable Lasagna

Sometimes simplicity is the best recipe. A simple and quick combination
of vegetables, Prego®, pasta and cheese delivers pure deliciousness —
the hallmark of good Italian cooking.

Garden Vegetable Lasagna
from Campbell's Kitchen

Prep Time: 25 min.
Bake Time: 30 min.
Stand Time: 10 min.

1 container (15 ounces) ricotta cheese
8 ounces shredded mozzarella cheese (about 2 cups)
2 eggs
4 medium carrots, shredded (about 2 cups)
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
9 lasagna noodles, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Grated Parmesan cheese

1. Mix ricotta cheese, *1 cup* mozzarella cheese, eggs, carrots and
broccoli in a medium bowl and set it aside.

2. Place *3* lasagna noodles in greased 3-quart shallow baking dish.Top
with *half* of the vegetable mixture and *1 cup* of the sauce. Repeat
the layers.Top with the remaining lasagna noodles and remaining sauce.
Sprinkle with the remaining mozzarella cheese.

3. Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let
stand for 10 minutes. Serve with the Parmesan cheese.

/Tip*:*/ To thaw the broccoli, microwave on HIGH for 4 minutes.

Makes: 8 servings (about 1 1/4 cups each).

Kitchen Clip
                        Serve this lasagna with a tossed romaine salad and Pepperidge Farm®
Garlic Bread.
Received on Sun Jul 18 19:46:00 2010