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Vegetable Lasagna Alfredo Recipe

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This recipe for Vegetable Lasagna Alfredo, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Stringfellow


2 cups carrots diced
2 cups zucchini diced
8 ounces mushrooms, sliced (optional)
3 cloves garlic, pressed
3/4 tsp thyme
1/4 tsp black pepper
1 (16 oz) container cottage cheese
1 egg
1/4 cup parmesan cheese
1 (15 oz) alfredo sauce
3/4 cups milk
10 uncooked lasagna noodles
3 cups shredded cheese

Preheat oven to 350 F.
Combine cottage cheese, egg and parmesan.
In another bowl, combine alfredo sauce, and milk until smooth. Add garlic, thyme and black pepper; stir.
To assemble, spread 1/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles. Spread with half of the cottage cheese mixture. Sprinkle half of the vegetables on top of cottage cheese mixture. Sprinkle with half of the mozzarella cheese.
Repeat layers beginning with half of the remaining sauce.
Pour remaining sauce over final layer.
Cover with plastic wrap and place in microwave (if dish won't fit in microwave use oven directions below). Cook 6 minutes on HIGH. Continue cooking on power level 5 for 26 minutes. Let stand 15 minutes before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For cooking in oven, cover with foil and bake at 350 degrees for 1 hour.




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