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Campbell's Kitchen Vegetable Lasagna
SUBMITTED BY:
Campbell's Kitchen
"Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night."
RECIPE RATING:
Read Reviews
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PREP TIME
25 Min
COOK TIME
30 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
2 eggs
4 medium carrots, shredded
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
9 cooked lasagna noodles
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
grated Parmesan cheese
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DIRECTIONS
Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli. Set aside.
Place 3 lasagna noodles in greased 3-quart shallow baking dish. Top with half the vegetable mixture and 1 cup pasta sauce. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese.
Bake at 400 degrees F for 30 minutes or until hot. Let stand 10 minutes. Serve with Parmesan cheese.
FOOTNOTES
TIP
To thaw broccoli, microwave on HIGH 4 minutes.
REVIEWS
Reviewed on Feb. 19, 2008 by hehmin
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hehmin
Feb. 19, 2008
this turned out really well after i slightly modified the recipe to my own liking. instead of using the prego sauce i made my own from diced tomatoes, brown sugar, oregano, tomato paste, salt, pepper, onions and garlic. i also added chopped spinach (defrosted). i made it along with a meat lasagna for a bunch of meat loving friends. and everyone thought they were both exceptional!
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4 users found this review helpful
this turned out really well after i slightly modified the recipe to my own liking. instead of...
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Reviewed on Apr. 27, 2008 by aladdinsane12
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aladdinsane12
Apr. 27, 2008
The only thing I added to the recipe was some mushrooms. My vegetarian friend said that it was the best lasagna she's ever had and demanded the recipe! Everyone else loved it, too, and they've asked so much about it that I'm making it again!
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3 users found this review helpful
The only thing I added to the recipe was some mushrooms. My vegetarian friend said that it...
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Reviewed on Jul. 4, 2008 by Anne
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Anne
Jul. 4, 2008
extremely easy to make. After it was baked, I added some extra sauce on top. Yum!
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2 users found this review helpful
extremely easy to make. After it was baked, I added some extra sauce on top. Yum!
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Reviewed on Jul. 6, 2008 by
pomplemousse
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pomplemousse
Jul. 6, 2008
This is delicious. I subbed cottage cheese for the ricotta bc I didn't have any, and I added in some squash, red peppers, and some mushrooms (for the bf). I also ran out of mozzarella and just topped it with parmesan cheese. My only issue is that I used the no bake noodles and they needed longer to cook. Next time I'll be aware of that, but the recipe calls for boiling regular lasagna noodles, so it's an adjustment I have to make anyway. Thanks!
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1 user found this review helpful
This is delicious. I subbed cottage cheese for the ricotta bc I didn't have any, and I added...
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