Veggie Lasagna With Crumbled Italian Turkey

by Cassandra

Information

Ingredients

2 cups ricotta cheese
1/2 cup chopped fresh cilantro
2 cloves garlic, finely chopped
cans or jars (24 oz each) garlic-and-herb tomato pasta sauce9
no-boil lasagna noodles
2 cups cooked crumbled Italian turkey sausage
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
1 zucchini, thinly sliced
Salt and pepper to taste
2 cups shredded Mexican or Italian cheese blend (8 oz)
Fresh cilantro sprigs, if desired

Directions

1. Prepare oven and heat to 350°F.

2. In small bowl, mix ricotta cheese, chopped cilantro and garlic.

3. Spread 1/4 cup of the pasta sauce in a nine inch square pan.

4. Topping it with 3 layers lasagna; spread 1 cup of the ricotta mixture over noodles.

5. Layer with 1 cup pasta sauce and half each of the sausage, beans, corn and zucchini. Sprinkle zucchini with salt and pepper.

6. Top with a cup of pasta sauce and 1/2 cup of the shredded cheese.

7. Layer with 3 more noodles, remaining ricotta mixture, 1 cup pasta sauce and remaining sausage, beans, corn and zucchini.

8. Sprinkle with 1/2 cup shredded cheese. Layer with remaining noodles, pasta sauce and shredded cheese.

9.Cover with foil; bake 15 minutes. Uncover; bake 15 to 25 minutes longer or until bubbly and cheese is golden brown.

10. Let stand 10 minutes before cutting. Garnish with cilantro sprigs.