(Ingredients:
- Alfredo Sauce
- 8 ounces butter
- 1 1/2 cup whipping cream
- freshly ground white pepper
- 1 1/2 cups fresh grated Parmesan cheese
- .
- 18 slices mozzarella cheese
- .
- Ricotta Mixture:
- 2 cups ricotta cheese
- 1/3 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella
- 2 tablespoons sliced green onions
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 each teaspoon dried leaf basil and oregano
- 1 1/2 cups prepared Alfredo sauce
- .
- Vegetables
- 2 cups chopped carrots
- 4 cups sliced mushrooms
- 1 cup chopped onion
- 1 tablespoon butter
- 2 cups chopped or sliced red bell peppers
- 1 cup chopped or sliced green bell pepper
- 2 cups sliced zucchini
- 4 cups broccoli florets
- lasagna strips
Preparation:
Alfredo Sauce
Heat water to a boil in the bottom of a
double boiler. Add butter, cream and pepper to the top pan and heat until
butter is completely melted; stir in Parmesan until melted and
blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking
dish tightly with the foil, sprayed side down. Bake in a preheated 375°
oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the
oven and let stand for 5 minutes, covered, before cutting and
serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.
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