Vegetarian Lasagna Alfredo Recipe

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Vegetarian Lasagna Alfredo Recipe
Vegetarian Lasagna Alfredo Recipe photo by Taste of Home
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Vegetarian Lasagna Alfredo Recipe

Read Reviews
4 2 3
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min. + standing

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 (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.
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.
Yield: 2 lasagnas (12 servings each).
Originally published as Vegetarian Lasagna Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p207

Nutritional 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.

  • 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 (24 ounces) shredded part-skim mozzarella cheese
  1. 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.
  2. In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside.
  3. 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.
  4. 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.
    Yield: 2 lasagnas (12 servings each).
Originally published as Vegetarian Lasagna Alfredo in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p207

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Reviews forVegetarian Lasagna Alfredo

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lady_g User ID: 4848935 154098
Reviewed 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."

MY REVIEW
mmjmurphy User ID: 5746550 170271
Reviewed 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!"

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