Ingredients
15 ounces ricotta cheese
2 cups shredded Italian cheese blend, divided
1/2 cup grated parmesan cheese
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
26 ounces pasta sauce
1 box (16 oz.) lasagna noodles
1 can (15 oz.) Libby's Mixed Vegetables, drained
15 ounces ricotta cheese
2 cups shredded Italian cheese blend, divided
1/2 cup grated parmesan cheese
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
26 ounces pasta sauce
1 box (16 oz.) lasagna noodles
1 can (15 oz.) Libby's Mixed Vegetables, drained
Instructions
1. Preheat oven 350°F.
2. In large bowl, mix together ricotta cheese, 1 cup Italian cheese blend, parmesan cheese, eggs, salt and pepper.
3. In 8- x 12-inch baking dish, spread 3/4 cup pasta sauce. Arrange 3 pieces uncooked lasagna lengthwise on top of sauce; cover with another 3/4 cup pasta sauce. Spread one-half the ricotta cheese mixture on top; scatter one-half of the mixed vegetables on top of cheese. Repeat layers with 3 pieces lasagna, 3/4 cup pasta sauce, remaining ricotta cheese mixture and remaining vegetables. Top with remaining lasagna and pasta sauce; sprinkle with 1 cup Italian cheese blend.
4. Cover with foil; bake 45 minutes. Remove foil; bake 10 minutes more or until hot and bubbly. Let stand 15 minutes before cutting.
1. Preheat oven 350°F.
2. In large bowl, mix together ricotta cheese, 1 cup Italian cheese blend, parmesan cheese, eggs, salt and pepper.
3. In 8- x 12-inch baking dish, spread 3/4 cup pasta sauce. Arrange 3 pieces uncooked lasagna lengthwise on top of sauce; cover with another 3/4 cup pasta sauce. Spread one-half the ricotta cheese mixture on top; scatter one-half of the mixed vegetables on top of cheese. Repeat layers with 3 pieces lasagna, 3/4 cup pasta sauce, remaining ricotta cheese mixture and remaining vegetables. Top with remaining lasagna and pasta sauce; sprinkle with 1 cup Italian cheese blend.
4. Cover with foil; bake 45 minutes. Remove foil; bake 10 minutes more or until hot and bubbly. Let stand 15 minutes before cutting.
