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Vegetable Lasagna


Alfredo Sauce:
1 stick Butter
1 1/2 cups Whipping Cream
1 1/2 cups freshly grated Parmesan Cheese
1/2 tsp. White Pepper

Ricotta Mixture:
2 cups Ricotta Cheese
1/3 cup freshly grated Parmesan Cheese
3/4 cup Mozzarella Cheese, shredded
2 Green Onions, chopped
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/4 tsp. dried Basil
** 1 1/2 cups of the prepared Alfredo Sauce

2 cups Chopped Carrots
1 small Yellow Onion, chopped
1 Red Bell Pepper, chopped
1 large Zucchini, Chopped
1 large head Broccoli, chopped
1 TB Butter

18 slices Mozzarella Cheese

1 pkg. Lasagna Noodles


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.


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