Green Vegetable Lasagna

Name: Green Vegetable Lasagna
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Ingredients: 1 Tbsp. (15 mL) oil; 1 lb. (450 g) broccoli rabe trimmed, florets and leaves chopped; 1 onion, chopped; 1 1/2 cups (375 mL) water; 3/4 cup (175 mL) 10% half and half cream; 1 pouch Knorr® Cream of Leek Dry Soup Mix; 4 ounces (113 g) cream cheese, cut into pieces; 4 Tbsp. (60 mL) chopped basil leaves or other herb, divided; 9 cooked lasagna noodles; 2 cups (500 mL) thawed frozen green peas; 2 ounces (60 g) shredded mozzarella cheese

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30 MINS

Cooking Time
25 MINS

Prep Time
12 People

Serves

1 Tbsp. (15 mL) oil
1 lb. (450 g) broccoli rabe trimmed, florets and leaves chopped
1 onion, chopped
1 1/2 cups (375 mL) water
3/4 cup (175 mL) 10% half and half cream
1 pouch Knorr® Cream of Leek Dry Soup Mix
4 ounces (113 g) cream cheese, cut into pieces
4 Tbsp. (60 mL) chopped basil leaves or other herb, divided
9 cooked lasagna noodles
2 cups (500 mL) thawed frozen green peas
2 ounces (60 g) shredded mozzarella cheese

Preheat oven to 375°F. (190°C). Heat oil in large nonstick skillet over medium-high heat and cook broccoli rabe and onion until crisp-tender, about 4 minutes. Remove and set aside.
Bring water, half and half and Knorr® Cream of Leek Dry Soup Mix to a boil in a medium saucepan, stirring frequently. Stir in cream cheese and heat until melted, stirring frequently. Add 2 Tbsp. (30 mL) basil.
Spread 1/2 cup (125 mL) sauce on bottom of shallow 3-qt.(2.8 L) baking dish. Top with 3 lasagna noodles, broccoli rabe mixture and ½ cup sauce. Top with 3 lasagna noodles, peas and ½ cup (125 mL) sauce. Top with 3 lasagna noodles, remaining sauce and shredded mozzarella.
Bake, uncovered, 30 minutes or until heated through.
Sprinkle with remaining basil.