Ronzoni Vegetable Lasagne
1 pkg. (16 oz.) RONZONI Lasagne, uncooked
1-3/4 cups (15 oz.) part-skim ricotta cheese
1 egg, slightly beaten
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
Salt and pepper to taste
3 cups (30 oz. jar) spaghetti sauce
1/2 to 3/4 teaspoon hot pepper sauce (optional)
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot mix, thawed
2 cups (8 oz.) shredded part-skim mozzarella cheese
Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees F. In small bowl, stir together ricotta cheese, egg, parsley, garlic powder, salt and pepper. Stir together spaghetti sauce and hot pepper sauce. In 13x9x2-inch baking dish, spread 1/2 cup sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third ricotta mixture over pasta; sprinkle with one-third vegetables, about 2/3 cup sauce and 1/2 cup mozzarella cheese. Repeat layers TWICE, beginning and ending with pasta. Top with remaining sauce and mozzarella cheese; cover with foil. Bake 30 minutes; remove foil. Bake 10 minutes or until hot and bubbly. 10 to 12 servings.
NUTRITIONAL INFORMATION
PER SERVING (1/12 of recipe)
330 Calories
45 g Carbohydrate
16 g Protein
10 g Fat
40 mg Cholesterol
480 mg Sodium
250 mg Calcium
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback