Oxen Hill Farm

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Garden Vegetable Lasagna


8 uncooked lasagna noodles

1 tablespoon olive or vegetable oil

1 garlic clove, minced

3 cups Frozen Broccoli Cuts

OR 3 Cups Veggies on hand (carrots, zucchini, celery, peas, green beans etc.)

1 1/2 cups (about 4 oz.) sliced fresh mushrooms

1 medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)

1 egg

(15-oz.) container ricotta cheese

1 teaspoon dried Italian seasoning

1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce

8 oz. (2 cups) shredded 6-cheese Italian cheese blend


  • 1
    Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
  • 2
    Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
  • 3
    Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
  • 4
    Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
  • 5
    Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.
    Adapted from -Betty Crocker Online-
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