Serving Size : 8 Preparation Time :0:00
Categories : Pasta Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Alfredo Sauce:
1/2 lb Butter
12 oz Heavy cream
Fresh ground white pepper
1-1/2 c Fresh Parmesan -- grated
18 sl Mozzarella cheese (1/2 oz ea)
Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz Romano -- grated
3 oz Mozzarella -- shredded
2 tb Green onions -- sliced
2 ts Fresh parsley -- chopped
1/2 ts Salt
1/8 ts Black pepper
1/4 ts Dried basil
1/4 ts Dried oregano
1-1/4 c Alfredo sauce -- cooled
Vegetable Mix:
4 c Broccoli florets
2 c Carrots -- sliced 1/4", chopped
4 c Mushrooms -- sliced 1/4"
2 c Red bell peppers -- diced
1 c Green bell pepper -- diced
1 c Yellow onion -- diced
2 c Zucchini -- sliced
Lasagna strips
Lay out enough dry lasagna strips in a 9x13" pan to ensure you have
enough to make 3 full layers, with very little overlap on each layer.
Remove the dry strips and cook according to package instructions
until barely "al dente" and drain.
Alfredo Sauce:
Heat water to a boil in the bottom of a double boiler. Add butter,
cream, and pepper to the top pot and heat until butter is completely
melted, then stir in Parmesan until melted and blended. Remove top
pot and set aside to cool. Divide the sauce into 2 equal portions.
Refrigerate 1 portion for use later.
Ricotta Cheese Mix:
Combine all ingredients in a bowl and blend thoroughly with a rubber
spatula. Set aside at room temp.
Vegetables:
Combine all vegetables and mix well.
Assembly:
Coat the bottom and sides of a 9x13" baking dish with vegetable
spray. Lay out cooked lasagna strips (about 4) to cover entire
bottom. Spread 1-1/4 c of the Ricotta mix evenly over the strips. Top
with 8 c of veggie mix and spread out evenly. Lay out 9 of the
mozzarella slices to cover the vegetable layer. Repeat this layering.
Top the second layer of mozzarella slices with lasagna strips and
spread them evenly with 1-1/4 c ricotta cheese mix to finish.
Cooking:
Spray a sheet of foil with vegetable spray and cover the baking dish
tightly with the foil, sprayed side down. Bake in a preheated 375°F
oven for about an hour or until the internal temp is 165°F. Remove
from the oven and allow to sit for a few minutes, covered, before
cutting and serving. Immediately prior to serving, heat the reserved
portion of alfredo sauce and ladle the hot sauce over each slice of
lasagna as it is served.
