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Classico® Vegetable Lasagna

Classico® Vegetable Lasagna Recipe

  • 6 dried whole wheat lasagna noodles
  • 2 1/2 cups zucchini and/or yellow summer squash halved lengthwise and sliced
  • 2 cups sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 2 teaspoons olive oil
  • 1 cup light ricotta cheese
  • 1/4 cup snipped fresh Italian (flat leaf) parsley
  • 3 tablespoons finely shredded Parmesan cheese
  • 1/4 teaspoon black pepper
  • 2 cups Classico® Four Cheese pasta sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup chopped, seeded tomato
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 282
Total Fat 10.9g
Saturated Fat 5.3g
Cholesterol 30mg
Sodium 495mg
Total Carbohydrate 32.1g
Dietary Fiber 5g
Sugars 5.5g
Protein 16.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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