Lasagna Primavera
2 cups carrots, thinly sliced
2 cups zucchini, sliced
8 ounces mushrooms, sliced
2 Tbsp olive oil
3 garlic cloves, pressed
3/4 tsp dried thyme
1/4 tsp ground black pepper
1 can (14 1/2 ounces) Italian-seasoned diced tomatoes
1 container (15 ounces) part-skim ricotta cheese
1 egg
1 ounce fresh Parmesan cheese, grated
1 jar (16 ounces) white Alfredo pasta sauce (or make your own)
3/4 cup milk
10 uncooked lasagna noodles
3 cups shredded mozzarella cheese
Preheat oven 350°. Thinly slice carrots, zucchini, and mushrooms. Heat oil in pan over medium heat. Add garlic, vegetables, thyme and black pepper. Cook, stirring occasionally about 7 minutes. Remove from heat. Drain tomatoes and add to the vegetables.
Combine ricotta, egg, and parmesan cheese. Mix well.
Mix Alfredo sauce and milk.
Spread 3/4 cup Alfredo sauce in 9x13 pan. Top with half of the noodles. Spread half of the ricotta mixture over noodles. Top with half of vegetable mixture. Sprinkle with half of mozzarella. Repeat layers.
Cover and bake for 50 minutes. Remove foil and bake another 10 minutes. Remove from oven and let stand for 15 minutes.
Submitted by Tae Bo Master
Main Dishes & Casseroles
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