Print Options

Back to Vegetarian Lasagna Alfredo >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Tips
Reviews

Select reviews >

Vegetarian Lasagna Alfredo

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

24 ServingsPrep: 1 hour Bake: 35 min. + standing

Ingredients

18 lasagna noodles
7 cups fresh broccoli florets
2 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 (24 ounces) shredded part-skim mozzarella cheese

Directions

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.
Cover and freeze one lasagna up to 3 months. Bake remaining lasagna,
uncovered, 35-40 minutes or until bubbly and edges are lightly

2 of 2

Vegetarian Lasagna Alfredo (continued)

Directions (continued)

browned. Let stand 15 minutes before cutting. Prepare one envelope
of sauce mix according to package directions; serve with lasagna.
To use frozen lasagna: Thaw in the refrigerator overnight. Remove
from the 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
remaining envelope of sauce mix according to package directions;
serve with lasagna. Yield: 2 lasagnas (12 servings each).

Nutrition Facts: 1 piece equals 243 calories, 11 g fat (6 g saturated fat), 53 mg cholesterol, 384 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.