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