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Lasagna

Caesar's Lasagna

Name: Caesar&#39;s Lasagna
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 12 servings, 1 piece each
Ingredients: 1 Tbsp. extra virgin olive oil; 1/2 cup chopped onions; 2 garlic cloves, minced; 2 eggs; 1-1/2 cups part-skim ricotta cheese; 2 cups Cracker Barrel Part Skim Mozzarella Cheese; 2 Tbsp. chopped fresh parsley; 1 jar (640 mL) Catelli Garden Select Diced Tomatoes & Basil Pasta Sauce; 12 oven-ready lasagna noodles; 3 cups frozen mixed vegetables (broccoli, carrots, red peppers), thawed, drained; 2 cups Renée's Caesar ½ Fat Dressing; 1/2 cup Kraft 100% Parmesan Light Grated Cheese

1 Review(s)

1 Hr 45 Min

Prep : 20 Min Cook: 1 Hr 25 Min

The tomato and basil pasta sauce teams up with the Caesar dressing to make this meatless lasagna extra delicious.

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12 Servings

Original recipe yields 12 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 Tbsp. extra virgin olive oil

1/2 cup chopped onions

2 garlic cloves, minced

2 eggs

1-1/2 cups part-skim ricotta cheese

2 cups Cracker Barrel Part Skim Mozzarella Cheese

2 Tbsp. chopped fresh parsley

1 jar (640 mL) Catelli Garden Select Diced Tomatoes & Basil Pasta Sauce

12 oven-ready lasagna noodles

3 cups frozen mixed vegetables (broccoli, carrots, red peppers), thawed, drained

2 cups Renée's Caesar ½ Fat Dressing

1/2 cup Kraft 100% Parmesan Light Grated Cheese

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How do I make it ?

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Step 1

Heat oven to 350ºF.

Step 2

Heat oil in large nonstick skillet on medium heat. Add onions; cook 3 to 5 min. or until softened, stirring frequently and adding garlic for the last minute. Remove from heat. Stir in pasta sauce.

Step 3

Mix eggs, ricotta, mozzarella and parsley until blended. Spread thin layer of pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Reserve 3 lasagna noodles and 1/2 cup of the remaining pasta sauce for later use. Layer 3 of the remaining noodles and 1/3 of the remaining pasta sauce over sauce in prepared dish; top with layers of 1/3 each of the vegetables, dressing and ricotta mixture. Repeat layers twice. Top with reserved noodles and pasta sauce. Sprinkle with Parmesan; cover.

Step 4

Bake 1 hour 25 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

Kraft Kitchen Tips!

Substitute

Prepare using your favourite mixed vegetable blend.

Serving Suggestion

Serve with a side mixed green salad drizzled with your favourite Renée's Vinaigrette.

Nutrition

Calories

380

Calories From Fat

% Daily Value

Fat 23 g

Saturated fat 6 g

30 %

Cholesterol 80 mg

Sodium 690 mg

30 %

Carbohydrate 27 g

Fibre 3 g

Sugars 6 g

Protein 15 g

Vitamin A

20 %

Vitamin C

10 %

Calcium

25 %

Iron

15 %

Servings

12 servings, 1 piece each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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