Vegetable Lasagna With Alfredo Sauce

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    95 min
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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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