Ingredients
12
uncooked lasagna noodles
3
cups frozen broccoli cuts, thawed and well drained
3
large carrots, coarsely shredded (2 cups)
2
cups Muir Glen™ organic diced tomatoes (from 28-oz can), well drained
2
medium bell peppers, cut into 1/2-inch pieces
1
container (15 oz) ricotta cheese
1/2
cup grated Parmesan cheese
1
egg
2
containers (10 oz each) refrigerated Alfredo pasta sauce
1
package (16 oz) shredded mozzarella cheese (4 cups)
Preparation
Heat oven to 350°F. Cook and drain noodles as directed on package.
Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
In ungreased 13x9-inch (3-quart) glass baking dish, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
