BERTOLLI MUSHROOM ALFREDO WITH VEGGIE LASAGNA (FOR LACK OF A BETTER NAME)
I wanted to make a lasagna but didn't want a real heavy one and this is what my hubby and I came up with. I love it when he helps me create dishes! As they say two heads are better than one!
Provided by Dana Ramsey
Categories Pasta
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a medium size bowl mash your tofu with a potatoe masher. Add the garlic paste and mix. Stir in about a tablespoon of olive oil. This helps the tofu break down in our systems.
- 2. Next add your veggies and pepper, mix, add the 1 cup of kraft cheese italian blend, mix,mix in your Alfredo sauce, mix. At this point you can add some pepper if you like. I use the gormet blend of peppercorns in my pepper mill and just do a few turns.
- 3. Spoon a layer of the sauce mix on the bottom of a 9 x 9 casserol dish, place 2 no oil noodles on top of the sauce mix, add another layer of sauce mix, sprinkle a layer of parmesan cheese on top of that, then repeat until done.
- 4. Bake covered at 350° for about an hour or until top is slightly brown.
- 5. Enjoy. This really had great flavor and my husband ate half of it in on sitting!
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