Vegetable Alfredo Lasagna
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25Prep Time Minutes
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85Total Time Minutes
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10Number of Ingredients
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6Servings
Preheat oven to 400°F (200°C). Spray 13 x 9-inch (33 x 23 cm) baking dish with cooking spray.
Prepare broccoli and cauliflower according to package directions. Prepare Brussels sprouts according to package directions. Chop broccoli, cauliflower and Brussels sprouts.
In medium bowl, stir together Alfredo sauce and pesto.
In another medium bowl, stir together egg, ricotta cheese and 1/4 cup (18 g) Parmesan cheese.
Assembly: Pour 1/2 cup (125 mL) Alfredo sauce mixture into prepared baking dish and spread evenly. Layer in 3 lasagna noodles, one-third Alfredo sauce mixture, one-third vegetable mixture, and one-third ricotta mixture, spreading evenly. Repeat layers twice. Top with mozzarella and remaining 1/4 cup (17 g) Parmesan cheese.
Spray sheet of foil with cooking spray. Cover baking dish tightly with foil, spray-side down.
Bake for 35 minutes. Remove foil and bake for 30 to 35 minutes or until mixture is bubbling, noodles are tender and cheese is golden.
Let cool at least 10 minutes before slicing and serving.
Use your favorite Swanson® frozen vegetable mixture for variation.
Add shredded cooked chicken to chopped vegetable mixture in Step 2 for added protein if desired
Vegetable Alfredo Lasagna