Vegetarian Lasagna Alfredo |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 24 |
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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 Ingredients:
18 lasagna noodles |
7 cups fresh broccoli florets |
2 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 (24 ounces) shredded part-skim mozzarella cheese |
Directions:
1. 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.
2. In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside.
3. 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.
4. 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. Yield: 2 lasagnas (12 servings each).
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