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Vegetable Lasagna With Alfredo Sauce

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“I have not tried this recipe. I got the recipe from Schwan's.”

Ingredients Nutrition

  • 1 egg
  • 1 (15 ounce) container part-skim ricotta cheese
  • 1 lb schwan's california blend frozen broccoli carrots cauliflower mix, thawed and chopped
  • 2 cups schwan's grilled frozen onions and mushrooms
  • salt and pepper
  • 1 lb schwan's alfredo sauce, prepared
  • 8 ounces no-boil lasagna noodles
  • 12 cup shredded mozzarella cheese


  1. Preheat oven to 350. Spray a 9x9x2" baking dish with cooking spray.
  2. Mix egg and ricotta cheese. Add chopped vegetables, onions and mushrooms. Season with salt and pepper.
  3. Spread 1/2 cup of alfredo sauce on the bottom of the dish. Top with 2 noodles, 1/3 of the vegetable mixture, 2 more noodles and 1/2 cup of sauce.
  4. Repeat layers, finishing with 2 noodles and remaining sauce.
  5. Cover dish with foil and bake for 30 minutes. Remove foil and sprinkle with mozzarella cheese. Bake an additional 20 minutes.
  6. Tip: To make chicken lasagna, add about 1 cup of Schwan's diced chicken breast meat.

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