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CREAMY VEGETABLE LASAGNA
Active Time : 45 minutes Total Time : 1 1/2 hours Serves : 8INGREDIENTS
- 1 small zucchini sliced
- 1 small yellow summer squash sliced
- 1 8 ounce package sliced mushrooms
- 1 red bell pepper cut into 1 1/2-inch pieces
- 1 small red onion cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1 teaspoon Italian seasoning
- 1 15 ounce container whole milk ricotta cheese
- 1 cup Culinary Circle Shredded Three Cheese Blend
- 1 large egg
- 1 jar Culinary Circle Roasted Garlic Peppercorn Alfredo
- 3/4 cup whole milk
- 1 tablespoon chopped fresh thyme
- 1 8 ounce package no boil lasagna
- 2 cups Italian style six cheese blend
- 1/2 cup crispy Panko style plain bread crumbs
- 2 tablespoons melted butter
DIRECTIONS
On large baking sheet, combine zucchini, summer squash, mushrooms, pepper, onion, oil, garlic and Italian seasoning; salt and pepper to taste. Toss to coat. Roast in a preheated 450°F oven 20 minutes; drain off liquid. Reduced oven to 350°F.
Meanwhile, in medium bowl, combine ricotta cheese, ½ cup three cheese blend and egg; salt and pepper to taste. Set aside. In another medium bowl, combine Alfredo sauce, milk and thyme.
Evenly spread ½ cup Alfredo sauce in bottom of an 8x8-inch baking dish. Top with one layer of lasagna noodles, ⅓ remaining Alfredo sauce, ½ vegetables, ½ ricotta cheese and ¾ cup Italian cheese. Repeat layers finishing with noodles, sauce and remaining ½ cup Italian cheese.
In small bowl, combine bread crumbs, butter and remaining ½ cup three cheese blend. Sprinkle on top of lasagna. Cover with aluminum foil.
Bake in a preheated 350°F oven 30 minutes. Remove cover and continue baking 15 minutes or until golden brown on top and bubbly.