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McPhersonSentinel - McPherson, KS
  • What's for dinner: Vegetarian Lasagna Alfredo

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  • Ingredients
    •  18 lasagna noodles
    •  7 cups fresh broccoli florets
    •  2 eggs, lightly beaten
    •  2 cartons (15 ounces each) ricotta cheese
    •  4 teaspoons Italian seasoning
    •  8 medium fresh tomatoes, chopped
    •  4 envelopes Alfredo sauce mix, divided
    •  6 cups (24 ounces) shredded part-skim mozzarella cheese
    Directions
  • Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender.
  • In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside.
  • Preheat oven to 350°. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
  • Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna.Yield: 2 lasagnas (12 servings each).
  • Nutritional facts
    1 piece equals 243 calories, 11 g fat (6 g saturated fat), 53 mg cholesterol, 384 mg sodium, 22 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
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