Ingredients
-
1 tablespoon Olive Oil
-
4 medium Green Onion
-
2 medium Zucchini
-
2 medium Carrots
-
1 medium dark-orange Sweet Potato
-
1 package (8 oz) sliced fresh Mushrooms
-
2 cloves Garlic
-
1 Egg
-
1 container (15 oz) light Ricotta Cheese
-
1 cup shredded Swiss Cheese
-
¼ cup grated Parmesan Cheese
-
1 teaspoon dried Basil
-
1 jar (16 oz) pasta Alfredo Sauce
-
1½ cups Water
-
9 uncooked Lasagna Noodles
-
1 cup shredded Mozzarella Cheese
-
2 tablespoons chopped fresh Parsley
Directions
Steps
|
1
Done
|
Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. |
|
2
Done
|
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic; cook 6 to 8 minutes, stirring occasionally, until mushrooms are tender. Drain off any excess liquid. |
|
3
Done
|
In medium bowl, beat egg. Stir in ricotta cheese, Swiss cheese, Parmesan cheese and basil. In separate medium bowl, mix Alfredo sauce and water. |
|
4
Done
|
Arrange 3 uncooked noodles in bottom of baking dish. Top with one-third of the sauce mixture (about 1 cup), half of the ricotta mixture and half of the vegetable mixture. Repeat layers once. Top with remaining 3 noodles and remaining sauce mixture. Sprinkle with mozzarella cheese. |
|
5
Done
|
Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down. Bake 1 hour to 1 hour 10 minutes or until bubbly around edges. Sprinkle with parsley. Let stand 10 minutes before serving. |
