Chunky Garden Vegetable Lasagna

chunky garden vegetable lasagna Entree
Chunky Garden Vegetable Lasagna
  • Prep 5 min
  • Total 35 min
  • Servings 5

Need to feed a hungry family after a long day? Cooking lasagna on the stovetop is fast and easy. Dinner will be ready in just 35 minutes, which means you can spend less time in the kitchen and more time with your family!


  • 1 lb (500 g) lean ground beef
  • 4 cups (1 L) hot water
  • 1 pkg (220 g) Hamburger Helper* Lasagna
  • 1/2 tsp (2 mL) dried oregano leaves
  • 1/4 tsp (1 mL) garlic powder
  • 1 small tomato, coarsely chopped
  • 1 small green or red pepper, coarsely chopped
  • 1 small zucchini, coarsely chopped
  • 1 cup (250 mL) shredded mozzarella cheese
  • 1/4 cup (50 mL) sliced ripe olives
  • shredded Parmesan cheese, if desired


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  • 1
    Cook beef in large skillet over medium-high heat, stirring occasionally, until brown; drain.
  • 2
    Stir in hot water, uncooked Pasta, Sauce Mix, oregano and garlic powder. Heat to boiling stirring occasionally.
  • 3
    Reduce heat; cover and simmer 10 minutes, stirring occasionally.
  • 4
    Stir in tomato, green pepper, zucchini and mozzarella cheese. Cover and simmer 5 minutes.
  • 5
    Remove from heat and uncover (sauce will thicken as it stands).
  • 6
    Stir before serving. Serve with Parmesan cheese.

  • Tip: Tired of zucchini? Why not try adding diced eggplant in your lasagna tonight?

No nutrition information available for this recipe

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