12 | CATELLI® LASAGNE NOODLES |
1 jar (700 mL) | Pasta Sauce |
1 | each: onion, eggplant and zucchini, finely chopped |
2-3 tbsp (30-45 mL) | olive oil |
1/3 cup (75 mL) | chopped fresh parsley |
1/3 cup (75 mL) | water |
1/2 cup (125 mL) | chopped green onion, cooked |
1-1/2 lb (750 g) | light Ricotta or Cottage cheese |
1/2 cup (125 mL) | shredded light Mozzarella cheese |
1 | Cook lasagne according to package directions. |
2 | Sauté vegetables in oil until tender. Stir in pasta sauce, water and parsely; simmer 4-5 minutes. Combine green onion with Ricotta cheese. Spread 1/3 sauce in 13 x 9-inch (3 L) baking dish. Top with 3 noodles, 1/2 Ricotta cheese mixture, 3 more lasagne noodles and 1/3 sauce. Repeat layer. Sprinkle top with Mozzarella cheese. |
3 | Cover and bake in preheated 350°F (180°C) oven for 30 - 35 minutes. |
4 | Let stand 10 minutes before serving. |
Check out our healthy twist on a classic. Our mouth-watering Catelli® Vegetable Lasagne is made with the perfect blend of cheeses and fresh garden vegetables.
No Current Sales
No Current Sales
No Current Sales