Vegetarian Lasagna Alfredo

Name: Vegetarian Lasagna Alfredo
Prep time: 60 min
Cook time: 35 min
Total time: 1 h 35 min
Yield: 2 lasagnas (12 servings each).
Ingredients: 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

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

Ingredients

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

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.
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

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

Originally published as Vegetable Alfredo Lasagna in Holiday & Celebrations Cookbook 2009

Reviews

My Review

Click stars to rate

Average Rating:

lady_g

Nov 28, 2012

This is a little drier than I would like it to be. The taste was great though. Just thought it would be creamier in the middle.
mmjmurphy

Jan 8, 2011

This is a great recipe. I substituted Alfredo sauce in a jar and sauted my broccoli. My family loved it and raved about the dish!