This hearty lasagna is packed with vegetables and cheeses for a delicious twist on a classic favorite.
|1/2 lb||Lasagna pasta, uncooked|
|1 bag||Foothill Farms Alfredo Sauce Mix (either #090T or #575T)|
|1/2 gal||Hot water (180°-190°F)|
|1 1/2 cups||Broccoli florets, frozen, thawed, cut lengthwise, julienne cut|
|1 1/2 cups||Ricotta cheese|
|1 cup||Zucchini, 1 medium, sliced, sauteed|
|1 cup||Spinach, frozen, thawed, firmly packed|
|1 cup||Shredded Mozzarella cheese|
|1/2 cup||Grated Parmesan Cheese|
Cook 9 noodles according to package directions.
Pour water into mixing container. Pour contents of Sauce Mix into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Set aside.
To assemble the lasagna, start by pouring 1 c sauce evenly on bottom of half pan.
Build a layer of 3 noodles, 1 cup of sauce, broccoli and 1/2 cup ricotta.
Build another layer of 3 noodles, 1 cup of sauce, zucchini, spinach and 1/2 cup ricotta.
Build the last layer of 3 noodles, 1 cup of sauce and mozzarella
Cover and bake in a convection oven at 300F for 20 minutes, then uncover and bake for 10 minutes to brown top. Take out of oven and sprinkle with grated parmesan cheese. Allow to cool slightly before cutting.