Vegetable Alfredo Lasagna
Minutes Prep time: 25
Minutes Total time: 80
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 80
Servings: 6
Difficulty: easy
PAM® Olive Oil No-Stick Cooking Spray
1 bag (10.8 oz each) Birds Eye® Steamfresh Broccoli Florets
1 bag (10 oz each) Birds Eye® Steamfresh Mixed Vegetables
1 container (15 oz each) Alfredo sauce
1/4 cup basil pesto
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 container (15 oz each) ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 egg
6 dry no-boil flat lasagna noodles, uncooked
1 cup shredded part-skim mozzarella cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 451 mg | 45% |
Carbohydrate | 28 g | 9% |
Cholesterol | 134 mg | 45% |
Total Fat | 30 g | 47% |
Iron | 1 mg | 6% |
Calories | 466 kcal | 23% |
Sodium | 1010 mg | 42% |
Protein | 20 g | 40% |
Saturated Fat | 16 g | 79% |
Sugars | 5 g | 0 |
Vitamin C | 20 mg | 34% |
Preheat oven to 400°F. Spray 8-inch square baking dish with cooking spray.
Microwave broccoli and mixed vegetables according to package directions, cooking one bag a time. Chop broccoli into smaller pieces. Pour broccoli and mixed vegetables into a large bowl. Stir in alfredo sauce, pesto, salt, and pepper.
Stir together ricotta cheese, 1/4-cup Parmesan cheese and egg in small bowl. Pour 1 cup vegetable mixture into pan and spread evenly. Top with 2 lasagna noodles and spread with one third of the ricotta mixture; repeat layers twice. Top with any remaining vegetable mixture, mozzarella cheese and remaining 1/4-cup Parmesan cheese.
Spray underside of aluminum foil with cooking spray. Cover pan tightly with foil. Bake 30 minutes. Remove foil and continue baking until cheese is lightly browned; 20 to 25 minutes.
Remove vegetable alfredo lasagna from oven and let cool at least 10 minutes before slicing and serving.
Vegetable Alfredo Lasagna