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Lasagna Primavera Recipe


  • Lasagna Primavera
    Lasagna Primavera

    Twelve uncooked lasagna noodles

  • Three cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed and well drained
  • Three large carrots, coarsely shredded (2 mugs)
  • 2 cups Muir Glen® organic diced tomatoes (from 28-oz can), well drained
  • 2 moderate bell peppers, reduce into 1/2-inch pieces
  • One and a half container (Fifteen oz) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 containers (10 oz each) refrigerated Alfredo pasta sauce
  • One and a half package (16 oz) shredded mozzarella cheese (Four mugs)

How to make Lasagna Primavera

  • Heat stove in order to 350ºF. Cook as well as deplete noodles because directed upon bundle.
  • Meanwhile, if required, cut broccoli florets in to bite-size pieces. In large dish, mix broccoli, carrots, tomatoes as well as bell all kinds of peppers. In normal size bowl, blend ricotta cheese, Parmesan cheese as well as egg.
  • In ungreased 13×9-inch (3-quart) glass cooking dish, spread 2/3 cup Alfredo sauce. Best along with 4 noodles. Spread 1 / 2 of the cheese combination and a pair of 1/2 cups of the veggies over noodles. Tea spoon 2/3 mug sauce in dollops over vegetables. Spread with 1 cup of the mozzarella cheese.
  • Top along with 4 noodles; distribute along with leftover cheese combination and a pair of 1/2 glasses of vegetables. Tea spoon 2/3 mug sauce within dollops more than vegetables. Sprinkle with One cup mozzarella cheese. Top with remaining 4 noodles and also the vegetables. Tea spoon remaining sauce in dollops more than veggies. Sprinkle along with remaining Two cups mozzarella cheese.
  • Bake discovered Forty five to 60 minutes or even till uptempo as well as warm in middle. Allow stand Fifteen minutes prior to cutting.
  • Lasagna Primavera is ready to serve.

Prep Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings

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