Vegetable Lasagne


1 jar (700 mL)Pasta Sauce
1each: 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


1Cook lasagne according to package directions.
2Sauté 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.
3Cover and bake in preheated 350°F (180°C) oven for 30 - 35 minutes.
4Let 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.

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