Shortcut Vegetable Lasagna

Shortcut Vegetable Lasagna
Servings: 6 Prep 10 mins Bake 375°F 20 mins


  • 1 package (8 ounces) curly egg noodles
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 bag (16 ounces) frozen assorted vegetables, thawed
  • 1 jar (16 ounces) chunky marinara sauce

Make It

1. Heat oven to 375 degrees F. Coat 2-quart casserole dish with cooking spray. Cook noodles according to package directions. Reserve 1/2 cup of cooking liquid. Drain noodles; rinse under cold water.

2. While noodles are cooking, combine ricotta cheese, 1 cup mozzarella cheese, and vegetables.

3. In large bowl, mix noodles, marinara sauce, and reserved cooking liquid. Place 3 cups noodle mixture in casserole dish. Spread ricotta mixture over noodles. Top with remaining noodles and sprinkle with remaining mozzarella cheese.

4. Bake 20 minutes, or until cheese has melted.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 384, Fat, total (g): 15, carb. (g): 43, fiber (g): 4, pro. (g): 23, Percent Daily Values are based on a 2,000 calorie diet.