Best Vegetable Lasagna Alfredo Recipes

VEGETABLE LASAGNA ALFREDO

Steps:

• Preaheat oven to 350.
• Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
• Remove from heat and add drained tomatoes, set aside.
• Combine ricotta cheese, egg and parmesan in separate bowl.
• In another bowl, mix alfredo sauce and milk until smooth.
• To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
• Pour remaining sauce over final layer. Cover with foil.
• Bake 50 minutes, uncover and continue baking for 10 minutes.
• Remove from oven, let stand for 15 minutes before serving.

ROASTED VEGETABLE AND PROSCIUTTO LASAGNA WITH ALFREDO SAUCE

Steps:

• Stir Alfredo sauce, prosciutto and basil in small bowl to blend. Spread 2 tablespoons Alfredo sauce mixture in bottom of two 1 1/2-cup oval-shape gratin dishes or two 2-cup soufflé dishes. Top each with 1/4 cup tomatoes with juices. Place 1 noodle in each dish, breaking into pieces to fit. Spread each with 2 tablespoons sauce mixture, then 1/4 cup tomatoes with juices. Top each with 2/3 cup roasted vegetables. Sprinkle with salt and pepper. Make another layer of noodles, breaking to fit. Top with remaining sauce mixture, dividing equally. Top each with 1/4 cup tomatoes with juices.
• Cover dishes tightly with plastic wrap. Microwave on high until noodles are tender but still firm to bite, about 10 minutes. Uncover lasagna and let stand 5 minutes before serving

VEGETABLE LASAGNA WITH ALFREDO SAUCE

Steps:

• Preheat oven to 350. Spray a 9x9x2" baking dish with cooking spray.
• Mix egg and ricotta cheese. Add chopped vegetables, onions and mushrooms. Season with salt and pepper.
• 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.
• Repeat layers, finishing with 2 noodles and remaining sauce.
• Cover dish with foil and bake for 30 minutes. Remove foil and sprinkle with mozzarella cheese. Bake an additional 20 minutes.
• Tip: To make chicken lasagna, add about 1 cup of Schwan's diced chicken breast meat.

VEGETABLE ALFREDO LASAGNA

Steps:

• 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. 2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. (I use no bake noodles to save time) 3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini, mushrooms and garlic. Sauté for 7 minutes or until tender; set aside. 4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup parmesan cheese, 1/4 cup romano cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1 cup spinach mixture. 5. In a small bowl combine cottage and ricotta cheeses; stir well. 6. Spread about 3/4 cup of spinach mixture in the bottom of the prepared pan (enough to evenly cover bottom). Layer noodles, ricotta mixture and marinara, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with marinara, reserved spinach mixture, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and 1/4 cup romano cheese. 7. Bake in preheated oven for 45-60 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.