Lasagna Primavera- Mylinda

LASAGNA PRIMAVERA-Mylinda

• 12 uncooked lasagna noodles
  2 containers (10 oz each) refrigerated Alfredo sauce
  3 C frozen broccoli flowerets thawed and well drained.  (or fresh cooked and drained)
  3 large carrots, coarsely shredded (2 cups)
  1 can (14 ½ oz) diced tomatoes, well drained
  2 med bell peppers cut into ½ inch pieces.  (I either leave these out or use red)
  1 container (15 oz) ricotta cheese
  ½ C grated parmesan cheese
  2 t basil
  1 egg
  1 pkg. (16 oz) shredded mozzarella cheese (4 cups)
• 1. Cook and drain noodles as directed on package.
• 2. Cut broccoli flowerets into bitesize pieces if necessary.  Mix broccoli, carrots, tomatoes and bell peppers in large bowl.  Mix ricotta cheese, parmesan cheese, basil and egg in small bowl.
• 3.  Heat oven to 375.  Spoon 2/3 cup Alfredo sauce in ungreased 9X13 pan.  Place 4 noodles over sauce.  Spread half of cheese mixture, 2 ½ cups of vegetable mixture and randomly spoon 2/3 C Alfredo sauce in 
  dollops over noodles.  Sprinkle with 1 cup of mozzarella.  Top with 4 noodles;  spread with remaining cheese mixture, 2 ½ cups of the vegetables mixture and randomly spoon 2/3 cup Alfredo sauce in 
  dollops over vegetables.  Sprinkle with 1 cup mozzarella cheese.  Top with remaining 4 noodles and vegetable mixture.  Randomly spoon remaining Alfredo sauce in dollops over the top.  Sprinkle with 
  remaining 2 cups mozzarella cheese.
• 4.  Bake uncovered 45 minutes to 1 hour or until bubbly and hot in 
  center.  Let stand 15 minutes before cutting.