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Vegetarian Lasagna Alfredo

2 reviews
Total Time
Prep: 1 hour Bake: 35 min. + standing

By Taste Of Home Editorial Team

Recipe by JamieLynn Griffith, Buffalo, New York

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Feb. 08, 2022

A dry alfredo mix is what hurries along the preparation of this tasty pasta casserole. It's family-pleasing with lots of sauce and veggies.—JamieLynn Griffith, Buffalo, New York

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Can you freeze Vegetarian Lasagna Alfredo?

Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.

Test Kitchen Approved

Vegetarian Lasagna Alfredo

2 reviews
Prep Time 1 hour
Cook Time 35 min
Yield 2 lasagnas (12 servings each)

Ingredients

  • 18 lasagna noodles
  • 7 cups fresh broccoli florets
  • 2 large 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 shredded part-skim mozzarella cheese
Text Ingredients

Directions

  1. 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.
  2. In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside.
  3. 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.
  4. 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.

Nutrition Facts

1 piece: 243 calories, 11g fat (6g saturated fat), 53mg cholesterol, 384mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

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