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Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. olive oil
- 1 sweet onion (medium, thinly sliced)
- 1 red bell pepper (medium, thinly sliced)
- 1 zucchini (medium, halved lengthwise and thinly sliced)
- 30 oz. ricotta cheese (2 containers)
- 2 cups shredded mozzarella cheese (about 8 oz)
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 2 jars ragu pasta sauce (1 lb. 8 oz. ea., Ragu® Old World Style®)
- 12 lasagna noodles (uncooked)
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Directions
- Preheat oven to 375°. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.
- Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
- Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat. Top with remaining uncooked noodles and 2 cups Sauce. Reserve remaining Sauce.
- Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered 10 minutes. Let stand 10 minutes before serving. Serve with reserved Pasta Sauce, heated.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol90mg30% |
Sodium260mg11% |
Potassium200mg6% |
Protein15g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber<1g3% |
Sugars3g |
Vitamin A15% |
Vitamin C30% |
Calcium30% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Yummly User 7 years ago
it was pretty good. i ate it halfway out of interest and halfway out of guilt. healthy eating. accidentally got one sauce but i used diced tomatoes for one of them. i still prefer to eat meat lasagna.