Vegetable Lasagna With Alfredo Sauce

Name: Vegetable Lasagna With Alfredo Sauce
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 to 15 lasagna noodles, cooked; 8 ounces unsalted butter; 1 1/2 cups whipping cream; Freshly ground white pepper, to taste; 1 1/2 cups freshly grated Parmesan cheese; 2 cups ricotta cheese; 1/3 cup freshly 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 freshly ground black pepper; 1/4 teaspoon dried basil; 1/4 teaspoon dried oregano; 4 cups sliced mushrooms; 2 cups chopped carrots; 1 cup chopped onion; 1 tablespoon unsalted butter; 2 cups chopped or sliced red bell peppers; 1 cup chopped or sliced green bell peppers; 2 cups sliced zucchini; 4 cups broccoli florets; 18 slices mozzarella

A hearty layered vegetarian lasagna features sautéed vegetables, a rich Parmesan cheese sauce, and a blend of ricotta and mozzarella cheeses.

⭐ 4 (26 reviews) Prep: 25 minCook: 70 minTotal: 95 minYields: 8 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Italian

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Ingredients

For the Lasagna:

12 to 15 lasagna noodles, cooked

For the Alfredo Sauce:

8 ounces unsalted butter
1 1/2 cups whipping cream
Freshly ground white pepper, to taste
1 1/2 cups freshly grated Parmesan cheese

For the Ricotta Mixture:

2 cups ricotta cheese
1/3 cup freshly 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 freshly ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano

For the Vegetables:

4 cups sliced mushrooms
2 cups chopped carrots
1 cup chopped onion
1 tablespoon unsalted butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell peppers
2 cups sliced zucchini
4 cups broccoli florets
18 slices mozzarella

Instructions

Preheat the oven to 375 F and start boiling water for lasagna noodles; cook noodles until tender, then drain.
Prepare Alfredo sauce in a double boiler: melt butter, cream, and pepper, then stir in Parmesan until smooth; cool and set aside 1 1/4 cups for the filling, reserving the rest.
Combine ricotta, 1/3 cup Parmesan, 3/4 cup mozzarella, green onions, parsley, salt, pepper, basil, oregano, and the 1 1/4 cups Alfredo sauce for the filling.
Saut A9 mushrooms, carrots, and 1 cup onions in 1 tablespoon butter until tender, then add red bell pepper, green bell pepper, zucchini, and broccoli, tossing to mix.
Grease a 9x13-inch baking dish. Layer 4 cooked lasagna strips, then spread 1 1/4 cups ricotta mixture, half of the saut A9ed vegetables, Alfredo sauce, and 9 mozzarella slices.
Repeat the layering process for the second layer.
Top the second mozzarella layer with lasagna strips and spread with 1 1/4 cups ricotta mixture.
Cover the dish tightly with greased foil and bake for 1 hour or until the internal temperature reaches 165 F.
Remove from oven, let stand covered for 5 minutes, then cut and serve, spooning heated reserved Alfredo sauce over each portion.

Nutritional Info (per serving)

Calories: 1050 kcal

Carbohydrate: 65 g

Cholesterol: 213 mg

Fiber: 9 g

Protein: 43 g

Saturated Fat: 42 g

Sodium: 1338 mg

Sugar: 11 g

Fat: 71 g

Unsaturated Fat: 0 g