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.