Lasagna Recipe: White Lasagna Alfredo
This is a delicious variation on the standard lasagna recipe that uses tomato sauce. The trick to cooking the noodles evenly is to slow-bake it. I like to make this with vegetables instead of meat. This white lasagna is a great dish to serve at parties.
1 package lasagna noodles (NOT the no-cook noodles!)
2 Tbsp olive oil
1 large tub ricotta cheese
2 cups shredded mozzarella
1 cup mixed chopped vegetables, such as carrots, broccoli, peppers, peas, etc.
2 tsp garlic powder
Cooking spray, such as PAM
1 large jar Alfredo sauce (I like Classico’s)
1. Cook lasagna noodles according to package, adding the olive oil to prevent them from sticking. I like to let to let the water rise to a boil, then turn the heat down to medium-low and let the pasta simmer fror about 15 minutes. This way, the noodles won’t get to soft and will stay al dente. Once they’re cooked, drain and let cool.
2. Meantime, mix together the cheeses (using only about half of the mozzarella cheese here), vegetables and garlic powder until thoroughly blended.
3. Spray a large, square pan with cooking spray or use a non-stick pan. Gently place a layer of noodles across the pan, so that they overlap and there are no spaces in between. Usually this takes about four noodles. Spread a portion of the cheese/vegetable mixture liberally over the noodles. Spoon over a generous amount of the Alfredo sauce and spread across the cheese/veggie mixture. Repeat the process, layering noodles, cheese/vegetables/sauce until you reach the last layer of noodles.
4. Sprinkle the remaining mozzarella cheese over the top layer of noodles. Cover the lasagna with foil and let bake in an oven set to medium-high heat (about 250-300 degrees) for about an hour or until the cheese is bubbly and golden, but not burnt.
5. When the lasagna is just about ready to serve, heat the remaining Alfredo sauce in a microwave or a sauce pan, being careful not to let is scald. Pour over the top of the lasagna. Serve with garlic bread.
Makes about 8 servings