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    Shortcut Vegetable Lasagna


    Source of Recipe


    Pillsbury Casseroles & Slow Cooker Meals


    List of Ingredients


    • 1 tablespoon olive oil
    • 1/4 cup sliced green onions
    • 2 medium zucchini, shredded (about 3 cups)
    • 2 medium carrots, shredded ( about 1 cup)
    • 1 medium sweet potato, peeled, shredded (about 1 cup)
    • 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
    • 2 garlic cloves, minced
    • 1 egg
    • 1 (15-oz.) container light ricotta cheese
    • 4 oz. (1 cup) shredded Swiss cheese
    • 1/4 cup grated Parmesan cheese
    • 1 teaspoon dried basil leaves
    • 1 (16-oz.) jar Alfredo pasta sauce
    • 1 1/2 cups water
    • 9 uncooked lasagna noodles
    • 4 oz. (1 cup) shredded mozzarella cheese
    • 2 tablespoons chopped fresh parsley


    Instructions


    1. Heat oven to 350 F. Spray 13X9-inch (3-quart) glass baking dish with nonstick cooking spray.
    2. Heat oil in large nonstick skillet over medium-high heat until hot. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic. Cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Drain off any excess liquid.
    3. Beat egg in medium bowl. Add ricotta cheese, Swiss cheese, Parmesan cheese and basil; mix well. In another medium bowl, combine Alfredo sauce and water; mix well.
    4. To assemble, arrange 3 uncooked lasagna noodles in bottom of sprayed baking dish. Top with 1/3 of sauce mixture (about 1 cup), half of ricotta mixture and half of vegetable mixture. Repeat layers once. Top with remaining 3 lasagna noodles, remaining sauce mixture and mozzarella cheese. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil, sprayed side down.
    5. Bake at 350 F. for 60 to 70 minutes or until lasagna is bubbly around edges. Sprinkle with parsley. Let stand 10 minutes before serving.


    Final Comments


    8 servings

 

 

 


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