White Vegetable Lasagna

ladywisconsin's Note:

Everything you could ever ask for from a veggie lasagna. Try it, I know you'll be glad you did! Feel free to add whatever vegetables you fancy.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 6 ounces lasagna noodles, cooked
• 16 ounces red pepper alfredo sauce
• 1 (10 ounce) frozen spinach, drained well
• 2 (4 ounce) cans mushrooms, drained
• 1 small zucchini, sliced
• 1 eggplant, sliced
• 2 carrots, sliced
• 1 large onion, diced
• 3 garlic cloves, pressed
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 15 ounces ricotta cheese
• 3/4 cup milk
• 1 egg
• 1 -2 cup mozzarella cheese
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions:

1. Heat oven to 400°F.
2. On a cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with olive oil and salt, bake until veggies get some color.
3. Sauté onions & garlic in butter until garlic is fragrant and onions are semi-translucent.
4. Add zucchini, carrots and eggplant to onions.
5. Also add canned mushrooms, drained spinach & tomatoes to veggies.
6. Mix corn starch and water, add to veggies over heat.
7. Mix ricotta, milk and egg together.
8. Grease pan.
9. Pour a little Alfredo sauce on bottom of pan.
10. Press one layer lasagna noodles into sauce.
11. Layer 1/3 veggies, 1/3 cheese and more sauce.
12. Repeat twice more, until at the top of the pan.
13. Sprinkle 1-2 cups mozzarella cheese on top.
14. Cover and bake 30 minutes.
15. Remove cover, bake until cheese is browned.
16. Serve with garlic bread.

Reviews

[Seravieve]

I used Classico brand Alfredo sauce and only used shallots, zucchini, carrots and broccoli (per our taste). This was very similar to the white veggie lasagna (by Prego) that I ate growing up. It was very easy and VERY tasty. =)