Vegetable Lasagna With Alfredo Sauce |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I have not tried this recipe. I got the recipe from Schwan's. Ingredients:
1 egg |
1 (15 ounce) container part-skim ricotta cheese |
1 lb schwan's california blend frozen broccoli carrots cauliflower mix, thawed and chopped |
2 cups schwan's grilled frozen onions and mushrooms |
salt and pepper |
1 lb schwan's alfredo sauce, prepared |
8 ounces no-boil lasagna noodles |
1/2 cup shredded mozzarella cheese |
Directions:
1. Preheat oven to 350. Spray a 9x9x2 baking dish with cooking spray.
2. Mix egg and ricotta cheese. Add chopped vegetables, onions and mushrooms. Season with salt and pepper.
3. Spread 1/2 cup of alfredo sauce on the bottom of the dish. Top with 2 noodles, 1/3 of the vegetable mixture, 2 more noodles and 1/2 cup of sauce.
4. Repeat layers, finishing with 2 noodles and remaining sauce.
5. Cover dish with foil and bake for 30 minutes. Remove foil and sprinkle with mozzarella cheese. Bake an additional 20 minutes.
6. Tip: To make chicken lasagna, add about 1 cup of Schwan's diced chicken breast meat.
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