Vegetable Lasagna With Alfredo Sauce

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    95 mins
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This lasagna is a celebration of vegetables! The vegetables are layered with a seasoned mixture of ricotta, mozzarella cheese, and a simple Alfredo-style sauce with Parmesan cheese.

It's made with a wide variety of vegetables, including bell peppers, carrots, mushrooms, zucchini, and broccoli.

What You'll Need

  • Alfredo Sauce
  • 8 ounces butter
  • 1 1/2 cup whipping cream
  • freshly ground white pepper
  • 1 1/2 cups fresh grated Parmesan cheese
  • Ricotta Mixture:
  • 2 cups ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • 2 tablespoons sliced green onions
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 each teaspoon dried leaf basil and oregano
  • 1 1/4 cups prepared Alfredo sauce
  • Vegetables
  • 4 cups sliced mushrooms
  • 2 cups chopped carrots
  • 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 noodle strips, about 12 to 15 (see the first paragraph of the instructions)
  • 18 slices mozzarella cheese

How to Make It

Lay out enough dry lasagna strips in a 9 x 13-inch baking 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.

Sauce - Heat water to a boil in the bottom of a double boiler. Add butter, cream, and pepper to the top pan and place over the simmering water until butter is completely melted; stir in Parmesan until melted and blended in.

Turn off heat and remove top pan; set aside to cool. Measure 1 1/4 cups of the sauce; set aside. Put the remaining sauce in a container and keep refrigerated until nearly serving time.

Ricotta Filling - In a bowl combine the ricotta cheese, the 1/3 cup Parmesan cheese, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoons of chopped parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the 1 1/4 cups of cooled prepared Alfredo sauce. Blend well. Set aside.

Heat the oven to  375 F (190 C/Gas 5).

Vegetables - In a heavy skillet, saute the mushrooms, carrots, and 1 cup of chopped onions in 1 tablespoon butter until just tender, about 8 to 10 minutes. Add the red and green bell pepper, zucchini, and broccoli; toss to mix well.

Assembly - Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover the entire bottom of the 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.

Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down.

Bake the lasagna for about an hour, or until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving.

Heat the reserved Alfredo sauce and spoon a little over each serving.

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