Lasagna Primavera


  • 2 tbsp (30 mL) olive oil
  • 3   garlic cloves, pressed
  • 2 cups (500 mL) thinly sliced carrots
  • 2 cups (500 mL) sliced zucchini
  • 8 oz (250 g) mushrooms, sliced
  • 3/4 tsp (4 mL) dried thyme leaves
  • 1/4 tsp (1 mL) ground black pepper
  • 1 can (14.5 oz/398 mL) Italian-seasoned diced tomatoes, drained
  • 1 container (15 oz/443 mL) part-skim ricotta cheese
  • 1   egg
  • 1/4 cup (1 oz/50 mL) grated fresh Parmesan cheese
  • 1 jar (16 oz/473 mL) Alfredo sauce
  • 3/4 cup (175 mL) milk
  • 10   uncooked lasagna noodles
  • 3 cups (12 oz/354 mL) shredded mozzarella cheese


  1. Preheat oven to 350°F. Heat oil in (12-in.) Skillet over medium heat 1-3 minutes or until shimmering. Press garlic into oil using Garlic Press. Add carrots, zucchini, mushrooms, thyme and black pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 7 minutes. Remove skillet from heat. Add tomatoes; set aside. In large bowl, combine ricotta cheese and egg. Add Parmesan cheese; mix well and set aside. In small bowl, combine Alfredo sauce and milk; mix well.

  2. To assemble lasagna, spread 3/4 cup of the Alfredo sauce mixture over bottom of Rectangular Baker. Top with half of the uncooked noodles in single layer (place four noodles lengthwise and one noodle crosswise, breaking noodles to fit), pressing noodles into sauce. Spread half of the ricotta mixture over noodles. Top with half of the vegetable mixture. Sprinkle with half of the mozzarella cheese. Repeat layers, starting with 3/4 cup sauce. After layering, pour remaining sauce over top of lasagna. Cover Baker with aluminum foil. Bake 50 minutes. Remove foil; continue baking 10 minutes. Remove from oven; let stand 15 minutes.


  • 10  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 350, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 95 mg, Carbohydrate 19 g, Protein 20 g, Sodium 920 mg, Fiber 2 g

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