Vegetable Main Entrees

Vegetable Lasagna Alfredo

Picture 10

This delicious lasagna is one of my favorites — hearty, packed with veggies, and loaded with savory cheese. It’s also easy to prepare a large batch the day before a big gathering then bake when you are ready. Lasagna is also great for those busy weeks when you need to get a lot of mileage out of cooking time. I cut leftovers into serving squares, wrap in cellophane and freeze. When the kids need a quick snack or meal they can simply uncover and reheat in the microwave.

Vegetable Lasagna Alfredo

1 tbsp olive oil
2 cloves garlic, chopped
1/8 tsp crushed red pepper
1 large onion, chopped
1 large red bell pepper, sliced thin
1-1/2 cups shredded carrots
1 – 6 oz bag fresh baby spinach leaves
6-10 fresh basil leaves, chopped
1 – 15 oz. jar Bertolli Alfredo Sauce Light
1 – 15 oz. jar Bertolli Garlic Alfredo Sauce
2 – 9 oz boxes Oven-Ready Lasagna noodles, uncooked
1 – 15 oz container of ricotta cheese
1 – 8 oz bag of shredded Monterey Jack or mozzarella cheese
parmesan cheese

In medium sized pan sauté garlic, crushed red pepper, onions, bell pepper, and carrots in olive oil until onions are transparent. Add bag of spinach leaves and basil, continue sauteeing until wilted. Turn off stove and set aside to cool slightly.

Pre-heat oven to 350 degrees. Combine both jars of Alfredo sauce together in a mixing bowl. Ladle a large spoonful of sauce across the bottom of a 10 x 14 baking dish then layer with uncooked lasagna noodles. Spread ricotta cheese over the noodles and half the cooked vegetables. Top with 1/3 of shredded cheese. Add next layer of noodles and cover with sauce to cover then repeat with ricotta, vegetables and 1/3 shredded cheese. Top with final layer of noodles, cover with sauce and the rest of the cheese. Sprinkle parmesan cheese over the top and place on a sheet pan (to catch any bubbling). Cover with aluminum foil and bake 20 minutes. Remove foil and bake about 10 more minutes, or until the cheese is melted and lightly brown on top. Allow dish to rest 15 minutes, slice into squares and serve. 


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