Italiano Vegetable Lasagne

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prep time

20 min

total time

1 hr 15 min

makes

6 servings, 1/6 recipe (230 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 Tbsp. olive oil

2 zucchini, shredded

2 carrots, shredded

1-1/2 cups fresh mushrooms, finely chopped

1 onion, finely chopped

2 cloves garlic, minced

1 jar (700 mL) pasta sauce

1/2 cup water

9 oven-ready lasagne noodles, broken to fit in dish

1-1/2 cups Kraft 4 Cheese Italiano Light Shredded Cheese, divided

Make It

HEAT oven to 375ºF.

HEAT oil in nonstick skillet on medium-high heat. Add vegetables and garlic; cook and stir 5 min. Stir in pasta sauce and water; cover. Simmer on medium heat 5 min. or until heated through, stirring occassionally.

SPREAD 1/4 cup of the sauce onto bottom of 8-inch square baking dish; top with a layer of noodles, 1/3 of the remaining sauce and 1/2 cup cheese. Repeat layers once. Top with remaining noodles and sauce; cover.

BAKE 30 min. Top with remaining 1/2 cup cheese; bake, uncovered, 15 min. or until heated through. Let stand 10 min.

kraft kitchens tips

Special Extra

For an authentic touch, add a layer of 1 cup ricotta cheese under one of the sauce layers when assembling lasagne.

Substitute

Substitute any fresh vegetables you have on hand, such as green or red peppers, broccoli or squash, for any/all of the vegetables listed in recipe. For best results, use a total of 8 cups chopped vegetables.

Make Ahead

Save on the lasagne assembly time by making the sauce the day before. Then, refrigerate until ready to use to assemble the lasagne and bake as directed.