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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vegetable Alfredo Lasagna Recipe

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This recipe for Vegetable Alfredo Lasagna is from Eating with the Scotts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups squash, thinly sliced
2 cups carrots, thinly sliced
2 cups zucchini, thinly sliced
16 oz. baby spinach
2 tablespoons olive oil
3 garlic cloves, pressed
3⁄4 teaspoon dried thyme
1⁄4 teaspoon black pepper
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (15 ounce) container cottage cheese
1 egg
1⁄4 cup grated fresh parmesan cheese
1 (16 ounce) jarwhite alfredo sauce (use a good quality brand,or make your own)
3⁄4 cup milk
10 uncooked lasagna noodles
3 cups shredded mozzarella cheese
Directions:
Directions:
Preaheat oven to 350º F.

Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).

Remove from heat and add drained tomatoes, set aside.

Combine ricotta cheese, egg and parmesan in separate bowl.

In another bowl, mix alfredo sauce and milk until smooth.

To assemble:
Spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese.

Repeat layers beginning with 3/4 cup of sauce.

Pour remaining sauce over final layer. Cover with foil.

Bake 50 minutes, uncover and continue baking for 10 minutes.

Remove from oven, let stand for 15 minutes before serving.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
READY IN: 1hr 10mins

 

 

 

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