Vegetable Lasagna Recipe Alfredo Sauce

Preheat oven to 350.

Vegetable lasagna recipe alfredo sauce. In an 8 x 8 baking dish spred a thin layer of alfredo sauce on the bottom. Alfredo sauce heat water to a boil in the bottom of a double boiler. In a separate bowl combine ricotta and drained cooked spinach and stir.

In an 8 x 8 baking dish spread a thin layer of alfredo sauce on the bottom. Bring the cauliflower in the water or broth for 7 10 minutes or until cauliflower is fork tender. Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese then sprinkle a layer of mozzarella cheese.

For the cauliflower sauce. In a medium bowl combine chicken and one jar of alfredo sauce stir together. Repeat layers finishing with 2 noodles and remaining sauce.

Sprinkle in the oregano and the basil into the skillet and cook for a few more minutes. In a large pan melt down the butter. Measure 1 1 4 cups of the sauce.

Now pour in the alfredo sauce sauce. Top the sauce with 3 noodles. In a 9x13 pan spread 1 cup of the sauce onto the bottom.

Top each with three noodles 1 cup ricotta mixture 1 cup mozzarella cheese and 1 4 cup sauce. Saute garlic sliced vegetables thyme and pepper until vegetables are crisp tender about 7 minutes. Top with 2 noodles 1 3 of the vegetable mixture 2 more noodles and 1 2 cup of sauce.