White Vegetable Lasagna

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.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 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 1/2ounce) 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.