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Vegetable Lasagna

Vegetable Lasagna

Author Amber Brady
Yields 6 Servings

Ingredients

  • 9 lasagna noodles
  • 2 cups Alfredo sauce
  • 1 ½ cups baby carrots, thinly sliced
  • 1 ½ cups fresh broccoli florets, cut into small pieces
  • 1 ½ cups yellow squash, julienne (Makes it look like shredded cheese to the kids.)
  • Salt & Pepper
  • ½ tsp onion powder
  • 2 cups mozzarella cheese
  • Optional: Panko & butter to create a crispy topping

Instructions

  • Cook lasagna noodles according to directions on the package. Rinse in cold water. Set on a paper towel until ready to assemble. Prepare light alfredo sauce. Set aside.
  • Saute carrots in a small amount of oil for 4-5 minutes until starting to soften (Depends on how thin you cut them. I even added a little water to sweat the carrots.) Season with salt, pepper, & onion powder. Add broccoli & squash for 1 minute. Remove from heat.
  • Spoon some sauce on the bottom of a 13x9-inch rectangular baking dish. Place 3 noodles. Layer: sauce, vegetables, cheese, noodles. Repeat: sauce, vegetables, cheese, noodles. Save some sauce & cheese for the top (You can save some vegetables for the top too, if you want to make it pretty.) Mix 1 cup breadcrumbs with 1-2 Tbsp of butter for your crumb topping if you want it.
  • Cover with foil & bake at 350˚F for 45 minutes or until sauce bubbles & cheese melts. Remove foil the last 10 minutes if you want a crispy brown bubbly cheese or crumb topping. *Let stand at room temperature for 15 minutes before cutting & serving for sauce to thicken.

Notes