Recipe Yield:
Amount Item
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
  1. Cook 9 noodles according to package directions.

  2. 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.

  3. To assemble the lasagna, start by pouring 1 c sauce evenly on bottom of half pan.

  4. Build a layer of 3 noodles, 1 cup of sauce, broccoli and 1/2 cup ricotta.

  5. Build another layer of 3 noodles, 1 cup of sauce, zucchini, spinach and 1/2 cup ricotta.

  6. Build the last layer of 3 noodles, 1 cup of sauce and mozzarella

  7. 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.