Vegetable Alfredo Lasagna

While we were visiting with family before my Grandma passed, one of the nights we had both regular lasagna and vegetable alfredo lasagna.  When we got home, I just knew that we had to have the vegetable lasagna again.  One of the things that I really liked about the vegetable lasagna is that you can use just about any fresh vegetables that you may have sitting around.

Ingredients:

• Lasagna Noodles (I used no boil noodles)
• Alfredo sauce (Unless you’re using a large jar, you may have to use two jars, since Alfredo tends to come in smaller jars, I’ve noticed)
• Mozzarella Cheese
• Lots of Fresh Veggies (I used a bag of broccoli and cauliflower florets with baby carrots in it, zucchini, fresh green beans from the garden, and fresh spinach from the garden)

Directions:

1. Use either an 8×8 or 13×9 pan, depending on how much lasagna you would like to make.  Obviously, you will need more of all of the ingredients if you use a 13×9 plan.  Place a light layer of alfredo sauce in the bottom of the pan.

2. Place the no boil noodles in a layer.

3. Put down another layer of alfredo sauce.

4. Place a layer of vegetables.  The lasagna will be more substantial and keep its size better if there is an actual layer of vegetables, rather than just a scattering of vegetables.

5. Place a layer of mozzarella cheese.

6. Repeat steps 2 – 5 for as many layers as you want to have, even on the top layer.

7. Cover lasagna with foil and bake at 350 degrees.  When we baked it for an hour, the vegetables were more tender, whereas when I baked it for 45 minutes, the vegetables retained some crunch.  (It was good both ways, but I preferred when the vegetables were still had a little crunch.)

Either way, after you take the lasagna out of the oven, allow it to sit (with foil removed) for 15 minutes.

Enjoy!

This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday.

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