VEGETARIAN LASAGNA ALFREDO
A dry alfredo mix is what hurries along the preparation of this tasty pasta casserole. It's family-pleasing with lots of sauce and veggies.-JamieLynn Griffith, Buffalo, New York
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 2 lasagnas (12 servings each).
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender., In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside., Preheat oven to 350°. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese., Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna. Freeze option: Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.,
Nutrition Facts : Calories 243 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 384mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
LASAGNA ALFREDO
Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish.
Provided by Sybil Gregory
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
- In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
- In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
- Bake 50 to 60 minutes, until top is brown and bubbly.
Nutrition Facts : Calories 954.2 calories, Carbohydrate 56.5 g, Cholesterol 157 mg, Fat 57.7 g, Fiber 2.7 g, Protein 55.2 g, SaturatedFat 26.7 g, Sodium 1763.8 mg, Sugar 6.8 g
VERY VEGETABLE LASAGNA
Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Baked Pasta Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
- Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
- Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.
HEARTY VEGETABLE LASAGNA
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g
EASY VEGETABLE LASAGNA
Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
- Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
- Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g
LASAGNA ALFREDO ROLL UPS
A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
- Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
- Preheat oven to 375 degrees F (190 degrees C).
- Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
- In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 26.7 g, Cholesterol 88.2 mg, Fat 33.9 g, Fiber 1.9 g, Protein 21 g, SaturatedFat 14.6 g, Sodium 1108 mg, Sugar 3.9 g
VEGETABLE LASAGNA WITH ALFREDO SAUCE
Make and share this Vegetable Lasagna With Alfredo Sauce recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray a 9x9x2" baking dish with cooking spray.
- Mix egg and ricotta cheese. Add chopped vegetables, onions and mushrooms. Season with salt and pepper.
- Spread 1/2 cup of alfredo sauce on the bottom of the dish. Top with 2 noodles, 1/3 of the vegetable mixture, 2 more noodles and 1/2 cup of sauce.
- Repeat layers, finishing with 2 noodles and remaining sauce.
- Cover dish with foil and bake for 30 minutes. Remove foil and sprinkle with mozzarella cheese. Bake an additional 20 minutes.
- Tip: To make chicken lasagna, add about 1 cup of Schwan's diced chicken breast meat.
Nutrition Facts : Calories 143.9, Fat 8.9, SaturatedFat 5.2, Cholesterol 65.9, Sodium 164.1, Carbohydrate 4.1, Sugar 0.4, Protein 11.7
VEGETABLE LASAGNA ALFREDO
A delicious, creamy lasagna with alfredo sauce. I made it for a fundraiser dinner and had to fight to keep the carnivores from eating it so the vegetarians who had signed up for the vegetarion dinner could have it! It's delicious!
Provided by Divinemom5
Categories Vegetable
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preaheat oven to 350.
- Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
- Remove from heat and add drained tomatoes, set aside.
- Combine ricotta cheese, egg and parmesan in separate bowl.
- In another bowl, mix alfredo sauce and milk until smooth.
- To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
- Pour remaining sauce over final layer. Cover with foil.
- Bake 50 minutes, uncover and continue baking for 10 minutes.
- Remove from oven, let stand for 15 minutes before serving.
LASAGNA WITH ALFREDO SAUCE
From Barb Larson' this is a wicked good pantry dish; a jar of alfredo sauce a can of soup, canned mushrooms; just easy. You can leave out the chicken if you want this recipe vegetarian.
Provided by Dienia B.
Categories Chicken
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles; drain.
- Chop chicken.
- Chop green pepper and onion.
- Mix Alfredo sauce, cream of mushroom soup, milk, onion, peppers, and chicken together.
- Thiinly slice zucchini.
- Layer noodles, fresh spinach, sauce, mushrooms, zucchini.
- Add cheese.
- Layer again, same way, ending with sauce and cheese.
- Cover with foil and bake at 375 degrees Fahrenheit for 1 hour.
- Set a while before cutting.
Nutrition Facts : Calories 263.7, Fat 6.6, SaturatedFat 3, Cholesterol 14.5, Sodium 331.1, Carbohydrate 39.5, Fiber 2.1, Sugar 2.8, Protein 11.4
ROASTED VEGETABLE AND PROSCIUTTO LASAGNA WITH ALFREDO SAUCE
Categories Microwave Pasta Tomato Vegetable Dinner Eggplant Bell Pepper Fall Winter Prosciutto Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Stir Alfredo sauce, prosciutto and basil in small bowl to blend. Spread 2 tablespoons Alfredo sauce mixture in bottom of two 1 1/2-cup oval-shape gratin dishes or two 2-cup soufflé dishes. Top each with 1/4 cup tomatoes with juices. Place 1 noodle in each dish, breaking into pieces to fit. Spread each with 2 tablespoons sauce mixture, then 1/4 cup tomatoes with juices. Top each with 2/3 cup roasted vegetables. Sprinkle with salt and pepper. Make another layer of noodles, breaking to fit. Top with remaining sauce mixture, dividing equally. Top each with 1/4 cup tomatoes with juices.
- Cover dishes tightly with plastic wrap. Microwave on high until noodles are tender but still firm to bite, about 10 minutes. Uncover lasagna and let stand 5 minutes before serving
TUNA VEGGIE ALFREDO LASAGNA
This is a combo I came up with to please the very different tastes in my family. This is one combination of ingredients that everyone will eat.
Provided by Vina7737
Categories Tuna
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together alfredo sauce and wine.
- Briefly stir-saute all prepared vegetables in olive oil, except spinach, about two minutes over medium heat.
- In a large oiled loaf pan, pour 1/2 cup alfredo sauce mix.
- Top with two uncooked lasagna sheets, breaking the second to fit any uncovered sauce.
- Top with 1/3 tuna, 1/3 vegetables (pull spinach into small pieces), and 1//3 of each cheese.
- Pour 1/3 of remaining sauce on top.
- Repeat layers twice more, reserving the last 1/3 of cheeses for later.
- (You'll end with sauce).
- Cover the pan tightly with foil.
- Bake at 375 for 50 minutes, remove foil, top with remaining cheeses, reduce heat to 350, and bake for another 20 minutes, until top cheese is bubbling and starting to brown.
- Remove from oven and allow to sit for at least 10 minutes before serving.
- (15 minutes is better if you can stand it!).
- Slice crosswise in about two inches slabs and serve with your favorite green salad and good chewy bread.
- Be warned, this is very rich, but it's hard to stop eating.
- NOTE: Please try to use the albacore tuna in the foil pouch, if at all possible.
- The taste is noticably better than any canned albacore I've tried.
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- Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese then sprinkle a layer of mozzarella cheese. Sprinkle a pinch of salt, pepper and Italian spices (optional). Top with a layer of noodles.
- Repeat the layering process with the squash, spinach and carrots topping each layer with alfredo sauce, ricotta cheese, a sprinkle of mozzarella and then noodles.
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