Garden Lasagna

Alfredo Sauce:

1/2 lb. sweet or salted butter

12 oz. heavy cream

Fresh ground white pepper

1 1/2 cups fresh Parmesan, grated

Ricotta Cheese Mix:

1 pint Ricotta cheese

2 oz. Romano, grated

3 oz. Mozzarella, shredded

2 tbls. green onions, sliced

2 teas. fresh parsley, chopped

1/2 teas. salt

1/8 teas. black pepper

1/4 teas. dried basil

1/4 teas. dried oregano

1 1/4 cups Alfredo sauce, cooled

Vegetable Mix:

4 cups broccoli florets

2 cups carrots, sliced 1/4"

4 cups fresh mushrooms, sliced 1/4"

2 cups red bell peppers, diced

1 cup green bell pepper, diced

1 cup yellow onion, diced

2 cups zucchini, sliced

Lasagna noodles

18 slices Mozzarella cheese, 1/2 oz. each

Lay out enough dry lasagna strips in a 9x13 pan to

ensure you have enough to make 3 full layers, with

very little overlap on each layer. Remove the dry

strips and cook according to package instructions until

barely "al dente" and drain.

ALFREDO SAUCE: Heat water to a boil in the bottom of

a double boiler. Add butter, cream and pepper to the

top pot and heat until butter is completely melted,

then stir in Parmesan until melted and blended.

Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for

use later.

RICOTTA CHEESE MIX: Combine all ingredients in a

bowl and blend thoroughly with a rubber spatula. Set

aside at room temp.

VEGETABLES: Combine all veggies and mix well.

ASSEMBLY: Coat the bottom and sides of a 9x13

baking dish with vegetable spray. Lay out cooked

lasagna strips (about 4) to cover entire bottom.

Spread 1-1/4 c of the Ricotta mix evenly over the

strips. Top with 8 c of veggie mix and spread out

evenly. Lay out 9 of the mozzarella slices to cover the

veggie layer. Repeat this layering. Top the second

layer of mozzarella slices with lasagna strips and

spread them evenly with 1-1/4 c ricotta cheese mix to

finish.

COOKING: Spray a sheet of foil with vegetable spray

and cover the baking dish tightly with the foil, sprayed

side down. Bake in a preheated 375F oven for about

an hour or until the internal temp is 165F. Remove

from the oven and allow to sit for a few minutes,

covered, before cutting and serving. Immediately prior

to serving, heat the reserved portion of Alfredo Sauce

and ladle the hot sauce over each slice of lasagna as

it is served.