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Vegetarian Lasagna Alfredo

 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


  • 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


  • 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

2 of 2

Vegetarian Lasagna Alfredo (continued)

Directions (continued)

  • lasagna, prepare one envelope of sauce mix according to package
  • directions; serve with lasagna.
  • Yield: 2 lasagnas (12 servings each).
Nutritional 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.