Ingredients
9 Lasagna Noodles
1 cup Bread Crumbs
2 packs Alfredo Sauce (Old Monk’s), mix as directed
¼ lb Mozzarella Cheese (for topping
Cheese Mix:
1 cup Parmesan Cheese
¾ lb Mozzarella Cheese
8 oz Ricotta Cheese
8 oz Cottage Cheese
2 Eggs
4 cloves fresh Garlic (or 2 tsp Garlic Powder)
1 tsp Onion Powder
1 tsp Oregano
1 tsp Basil
Vegetables:
1 medium Onion, diced
2 stalks Celery, diced
1 pack Frozen Broccoli Florets
1 pack Spinach, cooked and drained
2 large Carrots, peeled and cut Julian style
Directions
1. Cook noodles until tender
2. Combine cheese mix items in large mixing bowl. Set aside cheese mix
3. Sauté vegetables, then mix with cheese mix
4. Prepare Alfredo Sauce Mix
5. Spray 9×13 pan
6. Prepare lasagna in pan
a. Put a thin layer of Alfredo sauce in bottom of pan
b. Put a layer of 3 noodles
c. Put a layer of ½ of cheese/vegetable mix
d. Repeat steps b. and c.
e. Put a layer of last 3 noodles
f. Cover with mozzarella cheese and bread crumbs
7. Bake at 350° for 1 to 1¼ hours
from Chet Adams
NOTES: Erica likes 8-10oz spinach
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