Avocado-Vegetable Lasagna Recipe

Name: Avocado-Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15-ounce) containers ricotta cheese; 2 (6-ounce) packages shredded Italian cheese blend; 3 large eggs; 1/4 cup chopped fresh basil; 1/4 teaspoon ground red pepper; 1 teaspoon salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 (6-ounce) jar oil-packed artichoke hearts; 3 large GENUINE CALIFORNIA AVOCADOS, peeled and chopped; 4 green onions, sliced; 2 tablespoons butter or margarine; 2 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 cups whipping cream; 1 1/2 cups shredded Parmesan cheese, divided; 12 lasagna noodles, cooked

Servings: persons

2 (15-ounce) containers ricotta cheese
2 (6-ounce) packages shredded Italian cheese blend
3 large eggs
1/4 cup chopped fresh basil
1/4 teaspoon ground red pepper
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 (6-ounce) jar oil-packed artichoke hearts
3 large GENUINE CALIFORNIA AVOCADOS, peeled and chopped
4 green onions, sliced
2 tablespoons butter or margarine
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups whipping cream
1 1/2 cups shredded Parmesan cheese, divided
12 lasagna noodles, cooked

1
Stir together first 5 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
2
Drain artichoke hearts, reserving oil. Coarsely chop artichokes. Stir together artichoke, reserved oil, chopped avocado, green onions, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
3
Melt butter in a medium saucepan over medium-high heat; add garlic, and saute 1 minute. Add flour, whisking until blended; cook, whisking constantly, 1 minute. Gradually whisk in whipping cream. Cook, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Stir in 1 cup Parmesan cheese.
4
Layer one-third of noodles, half of ricotta cheese mixture, 1/2 cup cream sauce, and half of avocado mixture into a lightly greased 13- x 9-inch baking dish.
5
Repeat layers once, ending with remaining noodles and remaining cream sauce. Sprinkle with remaining 1/2 cup Parmesan cheese.
6
Bake, covered, at 400u00b0 for 40 minutes. Uncover and bake 5 more minutes or until lightly browned. Let stand 15 minutes.

2497

kcal

Calories

121

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (15-ounce) containers ricotta cheese, 2 (6-ounce) packages shredded Italian cheese blend, 3 large eggs, 1/4 cup chopped fresh basil, and more.

Yes, Avocado-Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado-Vegetable Lasagna

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