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Classic Vegetarian Lasagna

Name: Classic Vegetarian Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings, 1/12 recipe each
Ingredients: 12 lasagna noodles, uncooked; 1 Tbsp. olive oil; 1 onion, finely chopped; 1 red pepper, finely chopped; 4 cups tightly packed fresh spinach, trimmed, chopped; 1 jar (700 mL) Catelli Garden Select Diced Tomatoes & Basil Pasta Sauce; 1 egg, beaten; 2 cups light ricotta cheese; 1 cup crumbled feta cheese with garlic and herbs; 1/3 cup Kraft 100% Parmesan Grated Cheese; 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese

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1 Hr 30 Min

Prep : 30 Min Cook: 1 Hr

This cheesy vegetable-laden lasagna is sure to appeal to vegetarians and meat eaters alike.

What do I need ?

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12 Servings

Original recipe yields 12 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

12 lasagna noodles, uncooked

1 Tbsp. olive oil

1 onion, finely chopped

1 red pepper, finely chopped

4 cups tightly packed fresh spinach, trimmed, chopped

1 jar (700 mL) Catelli Garden Select Diced Tomatoes & Basil Pasta Sauce

1 egg, beaten

2 cups light ricotta cheese

1 cup crumbled feta cheese with garlic and herbs

1/3 cup Kraft 100% Parmesan Grated Cheese

1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese

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How do I make it ?

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Step 1

Heat oven to 350ºF.

Step 2

Cook noodles as directed on package, omitting salt.

Step 3

Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions and peppers; cook 5 min. or until crisp-tender, stirring frequently. Add spinach; cook and stir 2 min. or just until wilted. Stir in pasta sauce; cook 2 to 3 min. or until heated through, stirring occasionally. Remove from heat.

Step 4

Drain noodles. Mix egg, ricotta, feta and Parmesan until blended. Spread 1/4 of the pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 3 noodles, 1/3 of the remaining pasta sauce mixture and 3 of the remaining noodles. Cover with ricotta mixture; top with layers of half each of the remaining noodles and pasta sauce mixture. Cover with remaining noodles and pasta sauce mixture. Sprinkle with mozzarella; cover.

Step 5

Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Kraft Kitchen Tips!

Shortcut

Thaw 1 pkg. (300 g) frozen chopped spinach, then squeeze dry. Use instead of the chopped fresh spinach.

Serving Suggestion

Serve with a crisp mixed green salad tossed with your favourite Kraft Dressing.

Nutrition

Calories

250

Calories From Fat

% Daily Value

Fat 10 g

Saturated fat 5 g

25 %

Cholesterol 45 mg

Sodium 430 mg

18 %

Carbohydrate 26 g

Fibre 3 g

Sugars 5 g

Protein 14 g

Vitamin A

25 %

Vitamin C

35 %

Calcium

25 %

Iron

15 %

Servings

12 servings, 1/12 recipe each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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