LASAGNA PRIMAVERA

[Guest guest]

LASAGNA PRIMAVERA

 

(8 servings)

12 uncooked lasagna noodles

3 cups frozen broccoli florets, thawed, well drained

2 cups carrots, coarsely shredded

1 can 14.5 ounces diced tomatoes, well drained

2 medium bell peppers, cut into 1/2 inch pieces

1 container 15 ounces ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

2 containers 10 ounces each Alfredo sauce

4 cups shredded mozzarella cheese

 

Cook and drain noodles as directed on package.

 

Meanwhile, cut broccoli florets into bite-size pieces

if necessary. In large bowl, mix broccoli, carrots,

tomatoes and bell peppers. In small bowl, mix ricotta

cheese, Parmesan cheese, and egg.

 

Heat oven to 350 degrees. In 13-by-9-inch (3-quart)

glass baking dish, spoon 2/3 cup of the Alfredo sauce.

Place 4 noodles over sauce. Spread with half of cheese

mixture and 2½ cups of vegetable mixture; randomly

spoon 2/3 cup remaining sauce in dollops over noodles.

Sprinkle with 1 cup of the mozzarella cheese. Top with

4 noodles. Spread with remaining cheese mixture and 2½

cups vegetable mixture; randomly spoon 2/3 cup sauce

in dollops over vegetables. Sprinkle with 1 cup

mozzarella cheese. Top with remaining 4 noodles and

vegetable mixture; randomly spoon remaining sauce in

dollops over top. Sprinkle with remaining 2 cups

mozzarella cheese.

Bake uncovered 45 to 60 minutes or until bubbly and

hot in center. Let stand 15 minutes before cutting.

Makes 8 servings.

 

 

 

 

 

[Guest guest]

Is it possible to make something like this nixing the cheese? I already

have egg replacer, but how do you replace the cheese in recipes like this.

 

Kerri