What to do with all those summer veggies from the farmers' market? They'll make a delightful addition to your favorite lasagna recipe, especially if you roast them ahead of time. For something a little different, try this recipe for Alfredo Lasagna, which uses Alfredo in place of traditional marinara sauce. Toss in some fresh herbs from the garden and plenty of cheese, and you've got a delicious summery dish.
Summer Vegetable Alfredo Lasagna
- Summer veggies, cut into 1-inch pieces (zucchini, yellow squash, bell pepper, fresh spinach leaves)
- Lasagna noodles
- 1 (15-ounce) container ricotta cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 3 tablespoons whipping cream
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon ground black pepper
- 1-2 jars Alfredo sauce
- 4 cups shredded cheese (mozzarella, provolone, Parmesan, or a mixture of all)
1. (Optional step) Toss veggies in olive oil, season with salt and pepper, and roast in oven at 400 degrees for about 30-45 min. Or just leave raw.
2. Boil noodles.
3. In bowl, whisk ricotta with 1 cup Parmesan cheese, eggs, whipping cream, basil, oregano, and pepper.
4. Spoon Alfredo sauce so that it covers the bottom of 13 x 9 x 2-inch glass baking dish. Cover with single layer of noodles.
5. Layer veggies, sauce, ricotta mixture, and shredded cheese. Repeat until all ingredients are used up.
6. Sprinkle shredded cheese on top.
7. Cover tightly in foil. Bake lasagna at 375 for 50 minutes; uncover and continue baking until noodles are tender and cheese is hot and bubbly -- about 25 minutes longer.
Image via e_calamar/Flickr