Vegetarian No Cook Alfredo Lasagna Recipe

Name: Vegetarian No Cook Alfredo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces frozen Italian vegetables (approx. wt); 1 chopped onion; 3 garlic cloves (minced); 1 tablespoon olive oil; 1 (15 ounce) jar alfredo sauce (or equivalent from refrigerator section or homemade); 16 ounces chunky tomato sauce (any flavor); 1 (6 ounce) can tomato paste; 2 teaspoons dried oregano or 2 teaspoons italian seasoning; ½ teaspoon ground pepper; 1 tablespoon dried parsley; 2 eggs; 12 ounces ricotta cheese (also can use half and half mix of ricotta and tofu) or 12 ounces crumbled drained medium firm tofu (also can use half and half mix of ricotta and tofu); ½ cup cottage cheese; 3 cups shredded mozzarella cheese; 1 cup grated provolone cheese or 1 cup mixed Italian cheese blend; ¾ cup grated parmesan cheese

Servings: persons

16 ounces frozen Italian vegetables (approx. wt)
1 chopped onion
3 garlic cloves (minced)
1 tablespoon olive oil
1 (15 ounce) jar alfredo sauce (or equivalent from refrigerator section or homemade)
16 ounces chunky tomato sauce (any flavor)
1 (6 ounce) can tomato paste
2 teaspoons dried oregano or 2 teaspoons italian seasoning
½ teaspoon ground pepper
1 tablespoon dried parsley
2 eggs
12 ounces ricotta cheese (also can use half and half mix of ricotta and tofu) or 12 ounces crumbled drained medium firm tofu (also can use half and half mix of ricotta and tofu)
½ cup cottage cheese
3 cups shredded mozzarella cheese
1 cup grated provolone cheese or 1 cup mixed Italian cheese blend
¾ cup grated parmesan cheese

1
Cook and drain the frozen Italian vegetables slightly shorter than package directions.
2
Brown the onion and garlic in a skillet Be careful not to burn the garlic.
3
Add chunky tomato sauce and tomato paste, ground pepper, and oregano.
4
In a large bowl mix ricotta and/or tofu, cottage cheese, eggs, parsley, mozzarella and provolone cheeses.
5
Spray the bottom and sides of a 9 x 13 inch baking pan with non stick cooking spray.
6
Spread 1/4 of the tomato sauce mixture in the bottom of the baking pan.
7
Top with a layer of UNCOOKED noodles, leaving about 1/4 inch space between noodles.
8
Layer 1/4 tomato sauce, 1/3 vegetables, 1/3 Alfredo sauce and then 1/3 tofu/ricotta mixture, in that order.
9
Repeat until you have made three layers of each.
10
Cover with foil and bake at 350 degrees F for about 50 minutes.
11
Remove foil, layer with 1/3 cup Parmesan cheese and continue baking about 15 to 20 minutes, until nicely brown on top.
12
Serve with additional Parmesan cheese to taste.

896

kcal

Calories

Fat

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: 16 ounces frozen Italian vegetables (approx. wt), 1 chopped onion, 3 garlic cloves (minced), 1 tablespoon olive oil, and more.

Yes, Vegetarian No Cook Alfredo 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.

Vegetarian No Cook Alfredo Lasagna

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