VEGETARIAN LASAGNA ALFREDO RECIPES

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VEGETARIAN LASAGNA ALFREDO RECIPE: HOW TO MAKE IT



Vegetarian Lasagna Alfredo Recipe: How to Make It image

A dry alfredo mix is what hurries along the preparation of this tasty pasta casserole. It's family-pleasing with lots of sauce and veggies.—JamieLynn Griffith, Buffalo, New York

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 35 minutes

Prep Time 60 minutes

Cook Time 35 minutes

Yield 2 lasagnas (12 servings each).

Number Of Ingredients 8

18 lasagna noodles
7 cups fresh broccoli florets
2 large eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
4 teaspoons Italian seasoning
8 medium fresh tomatoes, chopped
4 envelopes Alfredo sauce mix, divided
6 cups shredded part-skim mozzarella cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender., In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside., Preheat oven to 350°. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese., Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna.
    Freeze option: Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.,

Nutrition Facts : Calories 243 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 lean meat

VEGETABLE LASAGNA ALFREDO RECIPE - FOOD.COM



Vegetable Lasagna Alfredo Recipe - Food.com image

A delicious, creamy lasagna with alfredo sauce. I made it for a fundraiser dinner and had to fight to keep the carnivores from eating it so the vegetarians who had signed up for the vegetarion dinner could have it! It's delicious!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups carrots, thinly sliced
2 cups zucchini, thinly sliced
8 ounces mushrooms, sliced
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 ricotta cheese
1 egg
1/4 cup grated fresh parmesan cheese
1 (16 ounce) jar white alfredo sauce (use a good quality brand,or make your own)
3/4 cup milk
10 uncooked lasagna noodles
3 cups shredded mozzarella cheese

Steps:

  • Preaheat oven to 350.
  • 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.

Nutrition Facts : Calories 344.4, FatContent 18.4, SaturatedFatContent 9.6, CholesterolContent 72.5, SodiumContent 328.7, CarbohydrateContent 26.1, FiberContent 2.4, SugarContent 4.4, ProteinContent 19.2

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