Ingredients
Ingredients:
1 Package Oven ready Lasagna Noodles
1 lb. shredded Mozzarella cheese
1-16oz. container Ricotta cheese
1 head fresh broccoli
1 small bag grated or sliced carrots
5 sliced zucchini
1 pkg. frozen chopped spinach(thawed)
Sliced mushrooms
1 batch Alfredo sauce
Alfredo Sauce:
½ c. butter
½ c. flour
4 c. milk
½ tsp. salt
½ tsp. black pepper
½ c. parmesan cheese
Preparation
Alfredo Sauce: Melt butter in large sauce pan over medium heat. When melted, stir in flour; cook one minute until it is bubbly. Slowly whisk in milk. Add salt and pepper. Stir occasionally. When it starts to thicken add parmesan cheese, cook until it just starts to bubble. Turn off heat.
Directions:
Preheat oven to 350* F. Save out a small amount of the cheese to sprinkle on top. In large well greased baking dish or lasagna pan place ¼ of Alfredo sauce. Next a single layer of lasagna noodles. Add ½ of the vegetables. ¼ of Alfredo sauce. Add ½ of the cheeses. Repeat noodles, vegetables, sauce, cheeses. Add another layer of noodles. Cover with remainder of sauce and saved cheese. Cook at 350* F for 45 minutes. Should be bubbly and slightly browned on top.
