Vegetarian No Cook Alfredo Lasagna

“Absolutely fantastic vegetarian lasagna that even carnivores will devour.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook and drain the frozen Italian vegetables slightly shorter than package directions.
  2. Brown the onion and garlic in a skillet Be careful not to burn the garlic. Add chunky tomato sauce and tomato paste, ground pepper, and oregano.
  3. In a large bowl mix ricotta and/or tofu, cottage cheese, eggs, parsley, mozzarella and provolone cheeses.
  4. Spray the bottom and sides of a 9 x 13 inch baking pan with non stick cooking spray.
  5. Spread 1/4 of the tomato sauce mixture in the bottom of the baking pan. Top with a layer of UNCOOKED noodles, leaving about 1/4 inch space between noodles. Layer 1/4 tomato sauce, 1/3 vegetables, 1/3 Alfredo sauce and then 1/3 tofu/ricotta mixture, in that order. Repeat until you have made three layers of each. Cover with foil and bake at 350 degrees F for about 50 minutes. Remove foil, layer with 1/3 cup Parmesan cheese and continue baking about 15 to 20 minutes, until nicely brown on top. Serve with additional Parmesan cheese to taste.

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