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Nutritional Guidelines (per serving) | |
---|---|
652 | Calories |
45g | Fat |
31g | Carbs |
35g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 652 |
% Daily Value* | |
Total Fat 45g | 57% |
Saturated Fat 27g | 136% |
Cholesterol 120mg | 40% |
Sodium 3802mg | 165% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 7g | 24% |
Protein 35g | |
Calcium 578mg | 44% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Made with a wide variety of vegetables including bell peppers, carrots, mushrooms, zucchini, and broccoli and layered with a seasoned mixture of ricotta, mozzarella cheese, and a simple Alfredo-style sauce with Parmesan cheese, this lasagna is a true celebration of vegetables!
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Ingredients
- For the Alfredo Sauce:
- 8 ounces butter
- 1 1/2 cups whipping cream
- White pepper to taste (freshly ground)
- 1 1/2 cups Parmesan cheese (fresh grated)
- For the Ricotta Mixture:
- 2 cups ricotta cheese
- 1/3 cup Parmesan cheese (grated)
- 3/4 cup mozzarella cheese (shredded)
- 2 tablespoons green onions (sliced)
- 2 teaspoons fresh parsley (chopped)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 1/4 cups Alfredo sauce (prepared)
- For the Vegetables:
- 4 cups mushrooms (sliced)
- 2 cups carrots (chopped)
- 1 cup onion (chopped)
- 1 tablespoon butter
- 2 cups bell peppers (red, chopped or sliced)
- 1 cup bell pepper (green, chopped or sliced)
- 2 cups zucchini (sliced)
- 4 cups broccoli (florets)
- 12 to 15 lasagna noodles (see the first paragraph of the instructions)
- 18 slices mozzarella
Steps to Make It
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Lay out enough dry lasagna noodles in a 9 x 13-inch baking pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
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Alfredo Sauce - Heat water to a boil in the bottom of a double boiler. Add butter, cream, and pepper to the top pan and place over the simmering water until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan; set aside to cool. Measure 1 1/4 cups of the sauce; set aside. Put the remaining sauce in a container and keep refrigerated until close to serving time.
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Ricotta Filling - In a bowl, combine ricotta cheese, 1/3 cup Parmesan cheese, 3/4 cup shredded Mozzarella, 2 tablespoons green onions, 2 teaspoons of chopped parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and 1 1/4 cups of cooled prepared Alfredo sauce. Blend well. Set aside.
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Heat the oven to 375 F.
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Vegetables - In a heavy skillet, saute mushrooms, carrots, and 1 cup of chopped onions in 1 tablespoon butter until just tender -- about 8 to 10 minutes. Add red and green bell pepper, zucchini, and broccoli; toss to mix well.
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Assembly - Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover the entire bottom of the baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of the vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
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Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil sprayed side down.
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Bake the lasagna for about an hour, or until the internal temp registers 165° on an instant-read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving.
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Heat reserved Alfredo sauce and spoon a little over each serving.
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