Monday, February 1, 2010
This one is still in my freezer, so I can't comment on the finished product. Comes together pretty quick. I could only find slices of provolone, so I just used slices for one layer.
20-oz. bag frozen mixed vegetables
1 onion, chopped
2 cloves garlic, minced
1 TBSP olive oil
2 (8-oz) cans tomato sauce
1 (6-oz) can tomato paste
1/2 cup water
2 tsp dried Italian seasoning
1/2 tsp salt
1/8 tsp pepper
12-oz carton ricotta cheese (OR crumbled, drained tofu)
2 eggs, beaten
1 TBSP dried parsley flakes
3 cups shredded mozzarella cheese
1 cup grated provolone cheese
12-oz lasagna noodles, cooked & drained (or oven ready noodles)
24-oz jar cheesy Alfredo sauce
1 cup grated Parmesan cheese
Cook and drain chopped vegetables as directed on package, measure out 3 cups; set aside. Brown onion and garlic in olive oil over medium heat. Stir in tomato sauce and paste, water, Italian seasoning, salt and pepper. Simmer for 10 minutes.
In a large bowl, mix the ricotta, eggs, parsley, mozzarella and provolone cheese.
Lightly grease 9 x 13 baking pan. Place a light layer of tomato sauce in bottom of pan. Layer noodles, tomato sauce, vegetables, Alfredo sauce, ricotta mixture and Parmesan cheese, repeating to make 3 layers of each. Cover well with foil and freeze.
To Bake: Thaw overnight in fridge. Bake at 350 degrees, covered for 50 minutes. Then, uncover and bake for 15-20 minutes longer until bubbling and heated through.