Deet’s Eats Recipe- Veggie Alfredo Lasagna


Deet’s Veggie-Alfredo Lasagna

3 plum tomatoes, seeds squeezed out & diced

1 lb. zucchini-cut in ¼” thick rounds

¼ cup Fresh basil cut up

1 cup (8 oz.) whole Milk Ricotta (only whole milk kind)

½  tsp. garlic powder

1 cup shredded mozzarella

8 no-boil lasagna noodles (Barilla)

1 (15 oz.) jar Alfredo Sauce

8oz. baby bella mushrooms sliced

1 medium onion diced

1-2 cloves garlic diced

1 T olive oil

Oven 425 degrees,   Spray oil an 8”or 9” sq. pan

Chop up everything. Heat oil in frypan and add mushrooms, cook for about 3-4 min, add onion cook another few minutes just until translucent, add chopped garlic and cook for another minute. Set aside.

While mushroom mixture cooks, Combine Ricotta, garlic powder, basil and ¼ tsp pepper. Set aside.

Spread ¼ cup Alfredo sauce in pan, lay in 2 noodles side by side, don’t overlap, top with 1/3 each ricotta mix, tomatoes, zucchini, mushroom mixture & pinch of S&P, mozzarella. Repeat x2. Top with remaining 2 noodles and rest of Alfredo.  Cover with foil (spray foil with oil spray so it doesn’t stick), put on baking sheet, bake 45-50 min, let rest 10 min. Chop basil for garnish if you want it to look pretty,  if you just want to get it on the table skip this step. Serves 4

I serve this with a green salad and Italian bread and of course red wine, usually a Shiraz or Merlot from Walmart because I am not a wine connoisseur. (But Walmart’s Oak Leaf brand is rather good)

Yes, it takes a bit of chopping but after that it goes together quick.

Veggie lasagna ingred.

Layering on the goodies

Veggie lasagna layering

Ready to bake, it’s okay to be above the pan, put a baking sheet under it in the oven.

Veggie lasagna ready for oven

Veggie lasagna foiled

Finished

Veggie lasagna done

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4 Comments

Filed under Deet's Eats, Food, recipes

4 responses to “Deet’s Eats Recipe- Veggie Alfredo Lasagna

  1. Edyta

    That looks great. I will have to try this

    Like

  2. Dottie

    Looks yummy….my kind of lasagna!

    Like

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