coming soon
Vegetable Lasagna with White Sauce
By: madge
This cheesy vegetable lasagna is a little different from traditional lasagna! No tomato. Also a good dish to get kids to eat their veggies, since they are well masked by the noodles and white sauce.
Details
Servings: 12 servings
Ingredients
- 9 lasagna noodles, prepared per package directions
- 8 slices provolone cheese, torn into pieces
- 2 cups shredded mozzarella cheese
- 2 bags frozen California mixed vegetables
- 16 ounces ricotta cheese, the amount you use is your personal preference
- To taste onion powder, optional
- To taste garlic powder, optional
- To taste salt, optional
Directions
- Spray and 9×13 casserole dish with Pam and preheat oven to 350.
- Boil lasagna noodles according to package directions.
- Boil frozen vegatables according to package directions, drain.
- Return vegetables to pot or large bowl and sprinkle with onion powder, garlic powder and salt then stir. (optional)
- Layer as follows: 1/2 of the lasagna noodles, ricotta, 1/2 of the provolone cheese pieces, enough vegetables to cover the layer, drizzle with Alfredo sauce, enough mozzarella to cover the layer. Repeat this sequence. Top with some of the vegetables (to “dot” the landscape) and sprinkle with mozzarella cheese.
- Cover and bake for 30 minutes.