Vegetarian Lasagna -Amy

Don't let the name fool you- this is NOT low fat! These are the veggies I use about 1/2 cup each (excluding minced garlic).  Amounts are approximate and may vary.

minced garlic

zucchini

carrots

red bell pepper

black olives

onions

frozen chopped spinach (about 1/2 a bag)

1 bottle marinated artichoke hearts, including juice

mushrooms

chopped broccoli

cooked lasagna noodles

alfredo sauce (recipe to follow)

ricotta cheese (can substitute blended cottage cheese if desired)

parmesan

mozzarella... and anything else!

Alfredo Sauce: 

1 stick of butter

1 pint heavy cream (or Half & Half can be used)

1 tsp. minced garlic

1/4-1/2 cup grated parmesan cheese

1 tsp. parsley flakes

1/2 tsp. sweet basil

Brown garlic in butter; stir in cream and seasonings. Reduce down for about 10-15 minutes over medium-low heat. Stir in parmesan cheese.

Dice all veggies finely and put in a microwave-safe bowl. Sprinkle with salt and cover with saran wrap; steam until tender (about 5 minutes). Put a little bit of alfredo sauce in the bottom of a 9x13 pan. Layer noodles, veggies, spread ricotta cheese, sprinkle remaining cheeses, then about 1/2 of the alfredo sauce. Repeat layers, reserving a  little bit of sauce. Top with noodles, last of sauce, and cheese. Cover and bake at 350° until bubbly and heated through.