Created on February 6th, 2012
Preheat oven to 375 degrees.
Cook lasagna noodles according to package directions. Drain and set aside.
In a heavy skillet, melt butter. Add cream and pepper and combine.
Stir in parmesan cheese and cook until melted and blended.
Remove from heat, set aside and let cool.
In a large mixing bowl, combine, ricotta cheese, 1/3 cup parmesan cheese, 3/4 cup shredded mozzarella cheese, green onions, salt, pepper and basil. Add 1 1/2 cups of the cooled alfredo sauce. Mix well and set aside.
In a heavy skillet, melt 1 TB butter. Add carrots and onions. Cook until tender. Add remaining vegetables, mix well. Remove from heat.
Grease a 9x13 baking dish.
Spoon some of the left over alfredo sauce into bottom of baking dish.
Top with Lasagna noodles.
Spread 1 1/4 cup of the ricotta mixture over the noodles.
Top with half of the vegetable mixture and spread out evenly.
Cover the vegetable layer with 9 slices of the mozzarella cheese.
Repeat layering - noodles, ricotta, vegetables and mozzarella.
Finish by layering with lasagna noodles, the remaining ricotta mixture and topping with the remaining alfredo sauce.
Cover with nonstick foil. Bake for about 1 hour.
Remove from the oven and let stand for 5 minutes, covered, before cutting and serving.