Garden Vegetable Lasagna

Sometimes simplicity is the best recipe. A simple and quick combination of vegetables, Prego®, pasta and cheese delivers pure deliciousness — the hallmark of good Italian cooking.

Prep Time: 25 min.
Bake Time: 30 min.
Stand Time: 10 min.

1 container (15 ounces) ricotta cheese
8 ounces shredded mozzarella cheese (about 2 cups)
2 eggs
4 medium carrots, shredded (about 2 cups)
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
9 lasagna noodles, cooked and drained
1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce
Grated Parmesan cheese

1. Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.

2. Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers. Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.

3. Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.

Makes: 8 servings (about 1 1/4 cups each)

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.