Ingredients: |
Ingredients: 2 tbsp. olive oil
3 garlic cloves, pressed
2 cups thinly sliced carrots
2 cups sliced zucchini
8 oz. mushrooms, sliced
1 tsp. freshly ground black pepper
1 tbsp fresh thyme - chopped
1 can (14 oz.) diced tomatoes, drained
14 oz. part-skim ricotta cheese
1 egg
1 oz. grated fresh Parmesan cheese (1/4 cup)
1 jar Alfredo sauce
3/4 cup milk
10 uncooked lasagna noodles
12 oz. shredded mozzarella cheese (3 cups)
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Directions: |
Directions:1. Preheat oven to 350º. Heat oil in large (12 inch) skillet over medium heat. Add pressed garlic into oil. Add carrots, zucchini, mushrooms, thyme and black pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 7 minutes. Remove skillet from heat. Add tomatoes; set aside. In large bowl, combine ricotta cheese and egg. Add Parmesan cheese; mix well and set aside. In small bowl, combine Alfredo sauce and milk; mix well.
1. to assemble lasagna, spread 3/4 cup of the Alfredo sauce mixture over bottom of lasagna pan. Top with half of the uncooked noodles in single layer (place four noodles lengthwise and one noodle crosswise, breaking noodles to fit), pressing noodles into sauce. Spread half of the ricotta mixture over noodles. Top with half of the vegetable mixture. Sprinkle with half of the mozzarella cheese. Repeat layers, starting with 3/4 cup sauce. After layering, pour remaining sauce over top of lasagna. Cover pan with aluminum foil. Bake 50 minutes. Remove foil; continue baking 10 minutes. Remove from oven; let stand 15 minutes. |
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