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Wednesday, July 29, 2015

Vegetable Lasagna Recipe

I made this lasagna recipe, and I think my grandma declared it the best thing she's ever eaten. She kept going back to the dish, and cutting off a small slice. Each time she would say, "This is so good!" So, if only she liked it, my day was made. However, every member of my family loved this dish, and I know you will too! It is a perfect way to use up Summer vegetables, and enjoy a delicious meal!

My comments are in italics!

Vegetable Lasagna

Ingredients:

1 container (15oz) ricotta cheese
1 egg
1 tsp Italian seasoning
1Tbls olive oil
2 cups zucchini shredded
1 red bell pepper chopped
1 pkg frozen chopped spinach thawed and squeezed dry
2 C French Fried Onions divided
3 cups prepared Alfredo sauce
No boil lasagna noodles
2 C shredded mozzarella cheese divided
1/4 C grated Parmesan cheese

Preheat your oven to 375 degrees. Combine ricotta, egg, and Italian seasoning in a medium bowl. (I added some red pepper flakes, onion and garlic salt, and parsley to my mixture as well!)

Heat oil in a nonstick skillet over medium high heat. (I added half an onion, and 2 cloves of garlic to start my veggie mix and sauteed them for about 3 minutes.) Add red pepper and saute until slightly soft. Then add zucchini and cook for about 5 minutes. (I had fresh spinach on hand and added a half of a bag and wilted that down.) Stir in 1 cup of the french fried onions. Take off heat.

Normally, I would make my own Alfredo sauce but I was out of Parmesan cheese. I bought 2 jars of the Classico Light Alfredo sauce, and put them in a saucepan to heat through. I also added a little extra salt and pepper, and Asiago cheese to the sauce as well. 

To assemble the lasagna put about 1 cup of Alfredo sauce on the bottom of a 9x13 dish. (I sprayed mine with cooking spray!) Arrange noodles on top. Put a layer of cheese down to cover the noodles. Then a layer of vegetables. (I added some shredded chicken to mine that I cooked as well!) Then repeat with more noodles, sauce, cheese, and vegetables. Add final layer of noodles, and the rest of the Alfredo sauce. Put mozzarella cheese on top. Bake covered, 30 minutes or until noodles are tender. Sprinkle remaining French fried onions on top and bake uncovered 5 more minutes, or until onions are golden.

The results are an out of this world good vegetable lasagna!

I can't wait to hear your thoughts when you make this dish!! Please leave me a comment and let me know!!!

Thanks Andrea for the linkup!

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