Chef Cate Bruce-Low, who keeps the blog Tribeca Yummy Mummy, teaches moms how to make easy vegetable lasagna with Green Giant frozen veggies.

VEGETABLE LASAGNA

Recipe by Cate Bruce-Low

4 c. tomato sauce

1 c. shredded carrots

1/2 c. shredded parsnips

1 package of no-boil lasagna noodles

2 1/2 cups Green Giant® frozen broccoli, chopped and steamed with the cooking water reserved

1 c. Swiss chard, chopped

1 T. olive oil

1 c. freshly grated Parmesan cheese

1 pound of fresh mozzarella, grated

Preheat your oven to 400 degrees F. Take out a 9×11 pan or 8 ramekins.

Stir the carrots and parsnips into your tomato sauce.

Puree the broccoli, Swiss chard, and 1/2 of the Parmesan cheese together with a bit of the cooking water and the olive oil.  If you need some more liquid, add the cooking water, 1/4 cup at a time.

To assemble: Start with a layer of the tomato sauce. Sprinkle one handful or two of the mozzarella cheese. Place a single layer of noodles on top. If using individual ramekins, you can break the noodles up into "puzzle pieces" to cover the tomato layer. Spoon the green layer on top. For a large pan, use about a cup, or for a ramekin, about 1/4 cup. Lay on another layer of noodles. Repeat. Finish with a layer of tomato sauce, a covering of mozzarella, and the rest of the Parmesan cheese.

Bake 15-18 minutes for the ramekins or 35-40 minutes for a large pan. The cheese should be golden and just starting to brown.

Pull out of the oven and let cool for at least 10 minutes. Enjoy!