Good ole veggie lasagna! Although there is no secret ingredient or anything special in this, it is pure comfort food to me. This takes maybe 15 minutes to put together with no pre-cooking or boiling of noodles. You can add spinach and cooked chicken if so desired but I like it just as-is. And it’s cheap to make. No, this video was not sponsored by Great Value brand…it just makes a $10 meal cost less than $6. I’m cheap, what can I say?!?!
What you’ll need:
1 (12oz) pkg lasagna noodles
1 (16oz) jar alfredo sauce
1 (1lb) bag frozen mixed vegetables, partially thawed
2 cups water
1 (15oz) container ricotta cheese
1/4 cup shredded parmesan cheese
3 tsp Italian herbs, divided
1 (8oz) pkg shredded mozzarella cheese, divided
Preheat oven to 375*F. In a large bowl combine alfredo sauce, vegetables, water and 1 tsp Italian herbs. Set aside.
In another bowl, combine ricotta, egg, parmesan cheese and the remaining 2 tsp Italian herbs.
In a 9″x13″ baking dish, begin layering by placing 1 cup of the sauce mixture in the bottom. Place lasagna noodles over sauce in an even layer. Spread half of the ricotta mixture on top of the noodles. Spread another 1 cup of sauce over top of that. Sprinkle 1/2 cup of mozzarella and repeat with another noodle/ricotta/sauce/mozzarella layer. Finally, place one more layer of lasagna noodles on top and then pour remaining sauce over top. Bake uncovered for 45 minutes.
Immediately after coming out of the oven, sprinkle remaining mozzarella cheese over top and cover with a cookie sheet for 15 minutes to allow cheese to melt and lasagna to rest and set up. Cut and serve. Serves 6-8. Enjoy!