If you’re like me sometimes the same ‘ol same ‘ol becomes the boring ‘ol boring ‘ol. I know lasagna is one of those unchanged classics that has always been a simple equation: meat + cheese+ noodles + red sauce + lots of TIME = lasagna.
What if I told you that: veggies + pre-cooked noodles + white sauce + cheese = even better lasagna. You might not believe me right? Try this sucker… and then we’ll talk. None of my meat-eaters missed the meat!
servings 4 | prep time: 20 min | start to finish: 65 min – 1:20
6 pre-cooked lasagna noodles (at most grocery stores)
1.5 cups frozen broccoli thawed (8oz bag, cut into small pieces
1.5 lg carrots shredded (can get pre-shredded, or just cut small)
1/2 can (7oz) diced tomatoes – drained
1 med bell pepper (cut 1/2 in pieces)
8oz ricotta cheese
1/4 cup Parmesan cheese
1 egg
1 jar (10 oz) Alfredo Sauce
2cup (8oz) of shredded Mozzarella cheese
1. cut broccoli into bite-size pieces. (a processor works well or an ol’ fashion knife like ma used). In large bowl mix all veggies. In small bowl mix egg, ricotta, and parm cheese.
2. Heat oven to 350. In 7 x 9 (1.5 quart) baking dish:
spoon 1/3 cup Alfredo sauce.
place 2 noodles over sauce.
spread 1/4 cheese mixture over noodles.
Then 1/4 veggie mix.
randomly spoon 1/3 Alfredo over that.
sprinkle with 1/2 cup mozzarella cheese.
3. Repeat – lay lasagna noodles in opposite direction from step 2.
4. Repeat – lay lasagna noodles in opposite direction from step 3.
Finish with remaining mozzarella on top.
5. Bake 45 – 60 min until bubbly and golden cheese top. Let stand 15min before serving.
(Credited from: Betty Crocker Easy Everyday Vegetarian. The original recipe is doubled. Make sure to get a double size pan if you intend to double the recipe.)
