White Vegetable Lasagna
August 31st, 2010
My mother-in-law once made this wonderful lasagna. It had vegetables and light amount of a Parmesan cheese sauce. She told me it was a recipe from the Kraft Foods website. I’d get cravings for it, but since my husband isn’t much of a pasta person I never bothered to make it.
So when my sister told me she would be having a potluck style wedding reception and I was in charge of a vegetarian main dish – the lasagna seemed the perfect entree!
I found it at Kraft Foods, but the recipe required more ingredients and steps than my frazzled brain can handled. Making your cheese sauce. Chopping and sauteeing vegetables. Then layering and baking it. No. Thank. You.
So to simplify this recipe, I decided to use jarred alredo sauce and to steam frozen california mixed vegetables (broccoli, cauliflower and carrots). What was once a 16 ingredient recipe was now 6 ingredients plus 3 optional spices.
I did a trial run at home. My husband loved. It got good reviews at the wedding. And when I made it once again at home, my husband declared it to be the best lasagna he’s ever eaten!
It is worth noting, the measurements of the ingredients are very flexible in this recipe. . .
- 9 lasagna noodles
- 1-2 cups Alfredo sauce
- 8 slices provolone cheese, torn into pieces
- 2 cups shredded mozzarella cheese
- 2 bags frozen California mixed vegetables – you might not need to use all the veggies
- 1 container ricotta cheese – the amount used is based on personal preference
- Optional Spices:
- To taste onion powder
- To taste garlic powder
- To taste salt
- 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:
- /2 of the lasagna noodles, ricotta, ½ 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.