VEGETABLE LASAGNA BAKE
Just trying to use up some of the veggies growing in my yard. As with most of my recipes you can omit or replace whatever you want. Just a basic suggestion for how to make a veggie lasagna without tomato sauce.
Provided by Helene Mulvihill
Categories Other Main Dishes
Time 2h
Number Of Ingredients 29
Steps:
- 1. 1st~~Dip each piece of eggplant zucchini and yellow squash into egg mixture, then coat with breadcrumb mixture, fry in oil and set aside on paper towels to drain.
- 2. 2nd~~sautee pan, melt butter, add ingredients one at a time to the salt and pepper, allow all veggie to soften, then stir in a few blobs of the alfredo sauce and turn off the pan, set aside
- 3. 3rd~~in mixer, whip cream cheese until smooth, add egg, ricotta, parsley and parmesan cheese, mix well, set aside.
- 4. 4th~~in greased baking dish lay out a layer of fried yellow squash. top with half of veggie mixture, half of ricotta cheese mixture, a layer of fresh spinach, half of the mozzerella cheese. next, lay the zucchini, the rest of the veggie mixture, the rest of the ricotta cheese, another layer of fresh spinach, the rest of the mozzerella, then the eggplant layer. pour remaining alfredo sauce over all. add a few splashes of water to the empty alfredo jar, replace lid and shake to loosen sauce, pour over top of lasagna, cover with foil and bake at 350 degrees for 50 minutes
- 5. finally, remove foil, sprinkle with remaining mozzerella and bake for another 10 minutes or until bubbly.
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