0 Picture
Ingredients
- 2 T EVOO
- 3 garlic cloves, pressed
- 2 c thinly sliced carrots
- 2 c sliced zucchini
- 8 oz mushrooms, sliced
- 3/4 t dried thyme leaves
- 1/4 t ground black pepper
- 14.5 oz Italian-seasoned diced tomatoes, drained
- 15 oz container part skim ricotta cheese
- 1 egg
- 1/4 c grated fresh Parmesan cheese
- 16 oz jar alfredo sauce
- 3/4 c milk
- 10 uncooked lasagna noodles
- 12 oz (3 c) mozzarella cheese
Details
Preparation
Step 1
Assemble ingredients prior to recipe preparation. Preheat oven to 350. Heat oil in lg 12 in. skillet over med heat. Press garlic into oil using garlic press. Add carrots, zucchini, mushrooms, thyme & black pepper; cook, stirring occasionally until vegetables are crisp tender, 7 min. Remove skillet from heat. Add tomatoes; set aside. In lg bowl combine ricotta cheese & egg. Add Parmesan cheese; mix well & set aside. In sm bowl combine alfredo sauce & milk; mix well.
To assemble lasagna spread 3/4 c of alfredo sauce mixture over bottom of 13x9 in. baking dish. Top with half of uncooked noodles in single layer (Place 4 noodles lengthwise & 1 noodle crosswise, breaking noodles to fit), pressing noodles into sauce. Spread with half of ricotta mixture over noodles. Top with 1/2 of vegetable mixture. Sprinkle with 1/2 of mozzarella cheese. Repeat layers, starting with 3/4 c sauce. After layering, pour remaining sauce over top of lasagna.
Cover baking dish with foil. Bake 50 min. Remove foil; continue baking 10 min. Remove from oven; let stand 15 min before serving.
Review this recipe