Vegetable Alfredo Lasagna

Submitted by Chef #205706

"This is a pasta-free "lasagna," made with thin strips of zucchini instead of noodles. I made it up when I had too much zucchini on hand."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 1 large casserole
• Serves: 8

ingredients

• 4 medium zucchini
• 1 red bell pepper
• 1 orange bell pepper
• 20 basil leaves
• 1 cup peas
• 3 garlic cloves
• 1⁄2 cup diced turkey bacon
• 1 (16 ounce) jar low-fat alfredo sauce
• 1⁄2 cup shredded parmesan cheese

directions

1. Cut zucchini into thin strips, lengthwise.
2. Cut bell peppers into 1 inch pieces.
3. Chop garlic.
4. Julienne basil.
5. Saute turkey bacon in a skillet.
6. Add garlic and bell peppers when bacon is about half done.
7. Add peas for last minute of saute.
8. Reserve this mix.
9. Create a layer of zucchini at bottom of dish.
10. Spread a few tablespoons of alfredo over zucchini.
11. Sprinkle with basil.
12. Sprinkle with bell pepper mixture.
13. Repeat until you are out of zucchini.
14. Top with parmesan.
15. Bake at 400 for 20 minutes.
16. Broil for 2-5 minutes until browned.