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Alfredo Vegi Lasagna

4 star rating
 

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Submitted by: Kim Erlandsen

 

A fast and easy to assemble vegetarian lasagna using purchased alfredo sauce, canned artichoke hearts and a jar of roasted red peppers.
 

Ingredients

  • 25 oz alfredo sauce
  • Lasagna no boil pasta (rolled flat)
  • 2 Tbsp olive oil
  • 6-7 cloves garlic, minced
  • 15 oz jar roasted red peppers, chopped
  • 2/3 oz fresh basil, chopped
  • 14 oz can artichoke hearts, chopped
  • 7 oz ricotta cheese
  • 2 cup Mozzarella cheese, shredded
  • 1 egg
  • 1.5-2 lbs fresh spinach
  • Splash red wine vinegar
  • Grated parmesan cheese

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Method

In large skillet saute garlic in olive oil until slightly browned over medium heat. Stir in red peppers, artichoke hearts and basil, continue cooking for 5 minutes then add fresh spinach. Cook until spinach has cooked down. Add a couple dashes of red wine vinegar, toss and set aside. Combine and mix ricotta, Mozzarella and egg together. Spray a 9 x 9 (deep) baking dish with olive oil. To Assemble: Spread 1/2 to 2/3 cup sauce on bottom of baking dish. Layer 2 uncooked sheets, 1/3 ricotta mixture, 1/3 vegetable mixture, and 1/2 to 2/3 cup sauce. Repeat with two more layers. Top with a layer of 2 uncooked sheets, 1/2 to 2/3 cup sauce, and freshly grated parmesan and mozzarella cheeses. Bake covered at 375 degrees for 50-60 minutes. Uncover and continue cooking until cheese is a golden brown on top (5 minutes). Let set for 10 minutes before serving.

 

Notes:

 

Number of Servings: 6

 

Submitted by: Kim Erlandsen ()

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