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Tuscan Vegetable Lasagna

Tuscan Vegetable Lasagna

Enjoy an extra serving of veggies tonight with this heart-smart, meatless dish. It’s a hearty meal that’s perfect for large families.


  • 1 (28 ounce) can Del Monte® Diced Tomatoes with Basil, Garlic and Oregano-No Salt Added
  • 1 (15 ounce) can Del Monte® Sweet Peas, drained
  • 1 (14.5 ounce) can Del Monte® Cut Green Beans-Low Sodium, drained
  • 9 lasagna noodles
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon olive oil
  • 1 (14 ounce) can artichoke hearts, drained
  • 1 (15 ounce) carton low-fat ricotta cheese
  • 1/3 cup grated low-sodium Parmesan cheese
  • 1 egg, beaten
  • 2 cups shredded low-fat mozzarella cheese
  • (Optional) additional Parmesan cheese
  • (Optional) fresh basil


  1. Cook pasta according to package directions; drain.
  2. Cook onion, garlic and rosemary in oil, 3 minutes.
  3. Add undrained tomatoes, peas, green beans and artichokes. Cook for 5 minutes.
  4. Combine ricotta cheese, Parmesan cheese and egg.
  5. Layer 3 noodles, 1/3 ricotta mixture, 1/3 tomato-vegetable mixture and 1/3 mozzarella cheese in oiled (9 x 13-inch) baking dish.
  6. Repeat twice.
  7. Bake at 350 degrees F for 30 to 35 minutes.
  8. Serve with additional cheese and garnish with fresh basil, if desired.

Prep time: 20 min | Cook time: 35 min | Total Time: 55 min | Serves: 8

Recipe and photo credit (used with permission): Del Monte Foods, Inc.

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