Beefed-Up Vegetable Lasagna Recipe

Name: Beefed-Up Vegetable Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings, 1 piece (236 g) each
Ingredients: 1 Tbsp. olive oil; 2 zucchini, finely chopped; 1 onion, finely chopped; 1 small carrot, finely chopped; 4 cloves garlic, minced; 2 jars (650 mL each) Classico di Bologna Bolognese Pasta Sauce; 1 cup water, divided; 2 cups light ricotta cheese; 1/4 cup Kraft 100% Parmesan Aged Grated Cheese; 3 cups Cracker Barrel Shredded Mozzarella Cheese, divided; 12 oven-ready lasagna noodles

Ingredients

1 Tbsp. olive oil
2 zucchini, finely chopped
1 onion, finely chopped
1 small carrot, finely chopped
4 cloves garlic, minced
2 jars (650 mL each) Classico di Bologna Bolognese Pasta Sauce
1 cup water, divided
2 cups light ricotta cheese
1/4 cup Kraft 100% Parmesan Aged Grated Cheese
3 cups Cracker Barrel Shredded Mozzarella Cheese, divided
12 oven-ready lasagna noodles

PREP TIME 30m	COOK TIME 1h	TOTAL TIME 1h30m
YIELD 12 servings, 1 piece (236 g) each

Instructions

1. Heat oil in large deep skillet on medium heat. Add vegetables and garlic; cook 5 min. or until crisp-tender, stirring frequently.
2. Stir in pasta sauce. Pour 1/2 cup water into each empty sauce jar; cover and shake well. Add to cooked vegetables in skillet; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
3. Meanwhile, mix ricotta, Parmesan and 1 cup mozzarella until blended.
4. Spread 1 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining pasta sauce mixture. Repeat layers twice. Top with remaining noodles, pasta sauce mixture and mozzarella; cover with foil sprayed with cooking spray.
5. Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Dinner