Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: Ingredients:; Alfredo Sauce; 8 ounces butter; 1 1/2 cup whipping cream; freshly ground white pepper; 1 1/2 cups fresh grated Parmesan cheese; 18 slices mozzarella cheese; Ricotta Mixture:; 2 cups ricotta cheese; 1/3 cup grated Parmesan cheese; 3/4 cup shredded mozzarella; 2 tablespoons sliced green onions; 2 teaspoons minced fresh parsley; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/4 each teaspoon dried leaf basil and oregano; 1 1/2 cups prepared Alfredo sauce; Vegetables; 2 cups chopped carrots; 4 cups sliced mushrooms; 1 cup chopped onion; 1 tablespoon butter; 2 cups chopped or sliced red bell peppers; 1 cup chopped or sliced green bell pepper; 2 cups sliced zucchini; 4 cups broccoli florets; lasagna strips

30 ingredients

1 steps

Ingredients

Ingredients:
Alfredo Sauce
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese
.
18 slices mozzarella cheese
.
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
.
Vegetables
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips

Directions

1

{"0":"Preparation:","1":"Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.","2":"Alfredo Sauce","3":"Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1\/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.","5":"Combine ricotta cheese, the 1\/3 cup Parmesan, 3\/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1\/2 teaspoon salt, 1\/8 teaspoon pepper, 1\/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.","8":"In a heavy skillet, saute mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.","10":"Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1\/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1\/4 cups ricotta cheese mixture to finish.","12":"Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375\u00b0 oven for about an hour or, until the internal temp registers 165\u00b0 on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.","13":"Serves 8."}