April 15, 2025
URL: https://www.birdseye.com/recipes/dinner/vegetable-alfredo-lasagna-10270
- Prep time 25 minutes
- Total time 80 minutes
- Servings 6
Ingredients
-
PAM® Olive Oil No-Stick Cooking Spray
-
1 bag (10.8 oz each) Birds Eye® Steamfresh Broccoli Florets
-
1 bag (10 oz each) Birds Eye® Steamfresh Mixed Vegetables
-
1 container (15 oz each) Alfredo sauce
-
1/4 cup basil pesto
-
1/2 teaspoon kosher salt
-
1/4 teaspoon ground black pepper
-
1 container (15 oz each) ricotta cheese
-
1/2 cup grated Parmesan cheese, divided
-
1 egg
-
6 dry no-boil flat lasagna noodles, uncooked
-
1 cup shredded part-skim mozzarella cheese
Nutrition Information
466 calories, 28g carbs
Directions
-
Step one
Preheat oven to 400°F. Spray 8-inch square baking dish with cooking spray.
-
Step two
Microwave broccoli and mixed vegetables according to package directions, cooking one bag a time. Chop broccoli into smaller pieces. Pour broccoli and mixed vegetables into a large bowl. Stir in alfredo sauce, pesto, salt, and pepper.
-
Step three
Stir together ricotta cheese, 1/4-cup Parmesan cheese and egg in small bowl. Pour 1 cup vegetable mixture into pan and spread evenly. Top with 2 lasagna noodles and spread with one third of the ricotta mixture; repeat layers twice. Top with any remaining vegetable mixture, mozzarella cheese and remaining 1/4-cup Parmesan cheese.
-
Step four
Spray underside of aluminum foil with cooking spray. Cover pan tightly with foil. Bake 30 minutes. Remove foil and continue baking until cheese is lightly browned; 20 to 25 minutes.
-
Step five
Remove vegetable alfredo lasagna from oven and let cool at least 10 minutes before slicing and serving.