Sweet Pea & Vegetable Lasagna

15 min prep 50 min cook 65 min total 8 to 10 servings


  • 3 Tbsp. olive oil
  • 6 Tbsp. all-purpose flour
  • 4 cups skim milk
  • 1 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. ground nutmeg (optional)
  • 1 container (15 oz.) part-skim ricotta cheese
  • 1 bag Birds Eye Deluxe Baby Vegetables Baby Sweet Peas, cooked according to package directions and smashed gently
  • 1 box Birds Eye Fresh Frozen Deluxe Vegetables Artichoke Hearts, thawed and chopped
  • 1 box Birds Eye Fresh Frozen Select Vegetables Leaf Spinach, thawed and squeezed dry
  • 9 oven-ready lasagna noodles (no boil)
  • 2 cups part-skim shredded mozzarella cheese
  • 1 egg


  1. Preheat oven to 375°F. Heat olive oil over medium heat and sprinkle with flour. Cook stirring constantly, 1 minute or until starting to brown. Wisk in milk and bring to a boil over medium heat, whisking constantly. Cook until thickened. Season with salt, pepper and nutmeg. Let cool slightly.
  2. Blend ricotta cheese, egg, peas and 1 cup mozzarella cheese in medium bowl.
  3. Spread ½ cup white sauce on bottom of 13 x 9-inch dish. Layer 3 lasagna noodles. Top with ½ cup sauce, then ½ ricotta cheese, ½ artichokes and spinach. Repeat, ending with noodles and 1 cup white sauce. Sprinkle with remaining 1 cup mozzarella cheese.
  4. Cover and bake 35 minutes or until heated through and bubbling. Uncover and cook 10 minutes or until top is golden brown. Let stand 10 minutes before serving.


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