Vegetable Lasagna


Serves 6-8


Alfredo Sauce

8 ounces unsalted butter

1 ½ cups heavy whipping cream

1 ½ cups freshly grated Parmesan cheese

Freshly grated white or black pepper

Ricotta Cheese Mixture

2 cups ricotta cheese

1/3 cup freshly grated Parmesan cheese

¾ cup shredded mozzarella cheese

2 tablespoons chopped green onion

2 teaspoons freshly chopped parsley

½ teaspoon salt

½ teaspoon freshly grated black pepper

2 teaspoons freshly chopped basil

1 teaspoon dried oregano

1 ½ cups prepared Alfredo sauce


2 cups chopped carrots

1 cup chopped onions

1 tablespoon butter

2 cups chopped red bell pepper

2 cups chopped green bell pepper

2 cups broccoli florets

Fresh mozzarella slices – approximately 16 – ¼ inch slices

1 box of dry lasagna noodles


Preheat oven to 350 degrees F

Cook the lasagna noodles as instructed, drain and set aside.

Alfredo Sauce: In a small saucepan over low heat, melt butter and then stir in Parmesan cheese until thoroughly blended in. Remove from heat and set aside to cool. When cool, measure out 1 ¼ cups of the sauce. Set aside the remaining sauce in the refrigerator, until serving time.

Ricotta Cheese Mixture: Combine ricotta cheese, 1/3 cup Parmesan cheese, ¾ cup shredded Mozzarella cheese, 2 tablespoons of green onions, 2 teaspoons chopped parsley, ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried oregano, 1 teaspoon basil and 1 ½ cups cooled Alfredo sauce. Blend well and set aside.

In a large skillet, melt 1 tablespoon butter and add 1 tablespoon of olive oil. Add onions, carrots, broccoli and peppers. Saute’ lightly until the onions are translucent.

Grease bottom and sides of 13x9x2 inch baking dish. Lay out 4 cooked lasagna noodle strips to cover entire bottom of the baking pan. Spread 1¼ cups of the Ricotta cheese mixture evenly over the strips. Top with approximately 1/3 of the vegetable mixture and then place fresh mozzarella slices over the veggie mixture (6-8 per layer). Continue process with remaining noodles, veggies and sliced mozzarella cheese. Should make about 3 layers; finish off with a noodle layer on top. Spread top with approximately ½ of the reserved Alfredo sauce and sprinkle with grated mozzarella cheese. Cover lasagna with foil and bake in 350 degree oven for approximately 45-50 minutes. During the last 10 minutes of baking, remove the foil, so the cheese will get lightly browned. Remove from oven and let sit for about 15 minutes before serving.