Lasagna Primavera

So, I thought it would be fun to start posting some of the recipes I have been trying. I won't overload you guys with recipes, so I'll start with the one we are having for dinner tonight. I have yet to taste it, but it looks and smells so good that there is no way it can't be good! It is currently in the oven and smells awesome! So, if you are looking for a (somewhat) healthy recipe, here might be a good place to start. The nice thing, for me, about vegetarian cooking is you can add more cheese and butter since you are not using calories with meat! I will trade meat for cheese and butter any day! :o)

Ok, here goes. Let me know if you try it and what you think. I am by no way claiming this recipe as my own, but I always tweak my recipes from what is originally written. Still, does not make it my own, so I am not taking credit for it! It's just always fun to share and try new recipes.

12 uncooked lasagna noodles
3 cups frozen broccoli florets, thawed, well drained. (I bought the broccoli pieces, since it later asks you to cut them into bite sized pieces)
3 large carrots, coarsely shredded (2 cups). (I did not do this... I used baby carrots and just sliced a bunch of them up into bite sized pieces. Unless you just buy shredded carrots, which would work well too!)
1 can (14.5 oz.) diced tomatoes, well drained (I bought the garlic, oregano, and basil seasoned tomatoes, because you can never have too much garlic, oregano, and basil in ANYTHING!)
2 medium bell peppers, cut into 1/2 inch pieces
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 containers (10 oz. each) refrigerated Alfredo sauce. (I made my own... I'll include this recipe at the end, but it is MUCH easier to just buy it already made. Making your own you can cut a lot of fat and calories out and still get a good sauce, though!)
1 bag (16 oz) shredded mozzarella cheese (4 cups) (You can cut down on the cheese if you want to save on some fat and calories as well!)

1) Cook and drain noodles as directed on package.

2) Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes, and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese, and egg.

3) Heat oven to 350 degrees F. In 13 x 9-inch (3 quart) glass baking dish, spoon 2/3 cup of the Alfredo sauce. Place 4 noodles over sauce. Spread with half of cheese mixture and 2 1/2 cups of vegetable mixture; randomly spoon 2/3 cup remaining sauce in dollops over noodles. Sprinkle with 1 cup of the mozzarella cheese. Top with 4 noodles. Spread with remaining cheese mixture and 2 1/2 cups vegetable mixture; randomly spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and vegetable mixture; randomly spoon remaining sauce in dollops over top. Sprinkle with remaining 2 cups mozzarella cheese.

4) Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

Makes 8 servings

Ok, here is the Alfredo Sauce recipe. Very easy, and very versatile, even if you want to pair it with other pasta dishes! If you are using it for the lasagna recipe, you have to TRIPLE the recipe!

2 tbsp. butter, margarine, or vegetable oil
2 tbsp. all-purpose flour
1 cup milk or soy milk (skim milk works great if you want to eliminate some fat and calories... I have yet to try this with soy milk, personally!)
salt and pepper to taste
Dried (or fresh) Garlic, basil, and parsley to taste
1/2 cup shredded cheese (any kind you like) I have used both Monterey Jack cheese and Mozzarella, depending on what I have on hand!

Melt the butter (or margarine or oil) in a small saucepan over low heat. Add the flour, and cook, stirring or just a minute or two. Now slowly add the milk, stirring constantly to eliminate any lumps. Add seasonings as desired. (I never measure, so I can't tell you how much of each I add... sorry!) Cook, continuing to stir, until the sauce thickens and begins to simmer. Keep cooking the sauce after it reaches a simmer for about 5 minutes, stirring constantly so that it doesn't scorch and stick to the pot. Season to taste with salt and pepper.

Remove the sauce from the heat. Stir in shredded cheese until smooth and melted.

Makes 1 cup

Enjoy, my friends! :o)