Vegetable Lasagna Alfredo Recipes

VEGETARIAN LASAGNA ALFREDO

Steps:

• Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender., In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside., Preheat oven to 350°. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese., Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna. Freeze option: Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.,

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 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.

VEGETABLE LASAGNA WITH ALFREDO SAUCE

Steps:

• Lay out enough dry lasagna noodles 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.
• Alfredo 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 close to serving time.
• Ricotta Filling - In a bowl, combine ricotta cheese, 1/3 cup Parmesan cheese, 3/4 cup shredded mozzarella, 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 1 1/4 cups of cooled prepared Alfredo sauce. Blend well. Set aside.
• Heat the oven to 375 F.
• Vegetables - In a heavy skillet, sauté mushrooms, carrots, and 1 cup of chopped onions in 1 tablespoon butter until just tender-about 8 to 10 minutes. Add red and green bell pepper, zucchini, and broccoli; toss to mix well.
• Assembly - Grease bottom and sides of a 9 x 13 x 2-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 the 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 F 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.

ALFREDO LASAGNA WITH BROCCOLI AND CAULIFLOWER

Steps:

• Preheat the oven to 375°F. Lightly spray a 2-quart casserole dish with cooking spray. Set aside.
• In a medium saucepan, whisk together the sauce ingredients except the Parmesan. Cook over medium-high heat for 4 to 5 minutes, or until the mixture thickens slightly (it will still be somewhat thin), stirring occasionally.
• Stir in the Parmesan. Remove from the heat. Set aside.
• In a medium bowl, stir together the ricotta, egg substitute, oregano, onion powder, and garlic powder. Set aside.
• If using fresh cauliflower and broccoli, in a medium saucepan, bring the water to a boil over high heat. Reduce the heat to medium high and cook the cauliflower for 2 minutes. Stir in the broccoli. Cook for 1 minute. Transfer to a colander. Drain well.
• Layer as follows in the casserole dish: half the sauce, 4 noodle halves, all the ricotta mixture, and the cauliflower and broccoli. Sprinkle with the roasted pepper and 1/2 cup mozzarella. Top with the remaining noodle halves, remaining sauce, and remaining 1/2 cup mozzarella. Cover the dish and place on a baking sheet in case the lasagna bubbles over.
• Bake for 30 minutes.
• Meanwhile, in a small bowl, stir together the topping ingredients. When the lasagna has baked for 30 minutes, sprinkle with the topping. Bake, uncovered, for 8 to 10 minutes, or until the topping is toasted and the noodles are tender. Remove from the oven and let stand for 5 to 10 minutes to make cutting easier.
• (Per serving)
• Calories: 184
• Total fat: 4.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.5g
• Cholesterol: 15mg
• Sodium: 278mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugars: 7g
• Protein: 15g
• Calcium: 392mg
• Potassium: 377mg
• 1 starch
• 1 vegetable
• 1 1/2 lean meat

VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
• Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
• Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

VERY VEGETABLE LASAGNA

Steps:

• Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
• Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
• Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.

LASAGNA ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
• In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
• In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
• Bake 50 to 60 minutes, until top is brown and bubbly.

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

CHICKEN ALFREDO LASAGNA

Steps:

• In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.