Vegetable Lasagna Alfredo Food

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VEGETARIAN LASAGNA ALFREDO



Vegetarian Lasagna Alfredo image

A dry alfredo mix is what hurries along the preparation of this tasty pasta casserole. It's family-pleasing with lots of sauce and veggies.-JamieLynn Griffith, Buffalo, New York

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 2 lasagnas (12 servings each).

Number Of Ingredients 8

18 lasagna noodles
7 cups fresh broccoli florets
2 large eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
4 teaspoons Italian seasoning
8 medium fresh tomatoes, chopped
4 envelopes Alfredo sauce mix, divided
6 cups shredded part-skim mozzarella cheese

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.,

Nutrition Facts : Calories 243 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 384mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

VEGETABLE LASAGNA WITH ALFREDO SAUCE



Vegetable Lasagna With Alfredo Sauce image

This is a layered vegetarian lasagna made with a variety of sautéed vegetables, a Parmesan cheese sauce, ricotta and mozzarella, and lasagna noodles.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h35m

Number Of Ingredients 27

For the Alfredo Sauce:
8 ounces butter
1 1/2 cups whipping cream
White pepper to taste (freshly ground)
1 1/2 cups Parmesan cheese (fresh grated)
For the Ricotta Mixture:
2 cups ricotta cheese
1/3 cup Parmesan cheese (grated)
3/4 cup mozzarella cheese (shredded)
2 tablespoons green onions (sliced)
2 teaspoons fresh parsley (chopped)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/4 cups Alfredo sauce (prepared)
For the Vegetables:
4 cups mushrooms (sliced)
2 cups carrots (chopped)
1 cup onion (chopped)
1 tablespoon butter
2 cups bell peppers (red, chopped or sliced)
1 cup bell pepper (green, chopped or sliced)
2 cups zucchini (sliced)
4 cups broccoli (florets)
12 to 15 lasagna noodles (see the first paragraph of the instructions)
18 slices mozzarella

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.

Nutrition Facts : Calories 1050 kcal, Carbohydrate 65 g, Cholesterol 213 mg, Fiber 9 g, Protein 43 g, SaturatedFat 42 g, Sodium 1338 mg, Sugar 11 g, Fat 71 g, ServingSize 8 servings, UnsaturatedFat 0 g

VEGETABLE LASAGNA ALFREDO



Vegetable Lasagna Alfredo image

A delicious, creamy lasagna with alfredo sauce. I made it for a fundraiser dinner and had to fight to keep the carnivores from eating it so the vegetarians who had signed up for the vegetarion dinner could have it! It's delicious!

Provided by Divinemom5

Categories     Vegetable

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups carrots, thinly sliced
2 cups zucchini, thinly sliced
8 ounces mushrooms, sliced
2 tablespoons olive oil
3 garlic cloves, pressed
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (15 ounce) container ricotta cheese
1 egg
1/4 cup grated fresh parmesan cheese
1 (16 ounce) jar white alfredo sauce (use a good quality brand,or make your own)
3/4 cup milk
10 uncooked lasagna noodles
3 cups shredded mozzarella cheese

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



Vegetable Lasagna With Alfredo Sauce image

Make and share this Vegetable Lasagna With Alfredo Sauce recipe from Food.com.

Provided by internetnut

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 egg
1 (15 ounce) container part-skim ricotta cheese
1 lb schwan's california blend frozen broccoli carrots cauliflower mix, thawed and chopped
2 cups schwan's grilled frozen onions and mushrooms
salt and pepper
1 lb schwan's alfredo sauce, prepared
8 ounces no-boil lasagna noodles
1/2 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 143.9, Fat 8.9, SaturatedFat 5.2, Cholesterol 65.9, Sodium 164.1, Carbohydrate 4.1, Sugar 0.4, Protein 11.7

ROASTED VEGETABLE AND PROSCIUTTO LASAGNA WITH ALFREDO SAUCE



Roasted Vegetable and Prosciutto Lasagna with Alfredo Sauce image

Categories     Microwave     Pasta     Tomato     Vegetable     Dinner     Eggplant     Bell Pepper     Fall     Winter     Prosciutto     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2/3 cup purchased Alfredo sauce
2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil
1 1/2 cups canned diced tomatoes with Italian seasonings, undrained
4 (about) no-boil lasagna noodles from one 8-ounce package
1 1/3 cups mixed roasted vegetables from deli (such as eggplant, squash and bell peppers)

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

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