Vegetable Lasagna

  • Servings: 4-6

Layers of tender noodle, savory tomato sauce, and a medley of veggies make this Vegetable Lasagna light, flavorful, and perfect for summer.


8 ozSan Giorgio® Lasagna
8 ozsliced fresh mushrooms
3/4 cupgreen bell pepper, chopped
1/2 cuponion, chopped
2 eachgarlic cloves, chopped
2 Tbspolive oil
1 jar (24oz)pasta sauce
1 tspdried basil leaves
1 tspdried oregano leaves
1 container (15oz)ricotta cheese
3 cupsshredded mozzarella cheese
2 eacheggs
1/2 cupParmesan cheese


  1. Prepare pasta according to package direction. Preheat oven to 350┬║ F.
  2. In large saucepan, over medium heat, cook mushrooms, green bell pepper, onion and garlic in olive oil until tender.
  3. Stir in pasta sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes.
  4. Combine ricotta, 2 cups mozzarella and eggs; mix well.
  5. Spread 1/2 cup sauce on bottom of greased 13×9-inch baking dish. Top with half each the lasagna (overlapping in dish), ricotta cheese mixture, 1 cup sauce and 1/4 cup Parmesan cheese. Repeat layering. Top with remaining 1/2 cup sauce and 1 cup mozzarella.
  6. Cover; bake 45 to 50 minutes or until hot and bubbly. Uncover. Let stand 15 minutes. Garnish as desired. Refrigerate leftovers.