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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Everything you could ever ask for from a veggie lasagna. Try it, I know you'll be glad you did! Feel free to add whatever vegetables you fancy. Ingredients:
6 ounces lasagna noodles, cooked |
16 ounces red pepper alfredo sauce |
1 (10 ounce) frozen spinach, drained well |
2 (4 ounce) cans mushrooms, drained |
1 small zucchini, sliced |
1 eggplant, sliced |
2 carrots, sliced |
1 large onion, diced |
3 garlic cloves, pressed |
1 (14 1/2 ounce) can diced tomatoes, drained |
15 ounces ricotta cheese |
3/4 cup milk |
1 egg |
1 -2 cup mozzarella cheese |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. Heat oven to 400°F.
2. On a cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with olive oil and salt, bake until veggies get some color.
3. Sauté onions & garlic in butter until garlic is fragrant and onions are semi-translucent.
4. Add zucchini, carrots and eggplant to onions.
5. Also add canned mushrooms, drained spinach & tomatoes to veggies.
6. Mix corn starch and water, add to veggies over heat.
7. Mix ricotta, milk and egg together.
8. Grease pan.
9. Pour a little Alfredo sauce on bottom of pan.
10. Press one layer lasagna noodles into sauce.
11. Layer 1/3 veggies, 1/3 cheese and more sauce.
12. Repeat twice more, until at the top of the pan.
13. Sprinkle 1-2 cups mozzarella cheese on top.
14. Cover and bake 30 minutes.
15. Remove cover, bake until cheese is browned.
16. Serve with garlic bread.
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