Vegetarian Lasagna Alfredo Recipe

Vegetarian Lasagna Alfredo Recipe photo by Taste of Home Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender.

In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside.

Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13-in. x 9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.

Cover and freeze one lasagna for up to 3 months. Bake remaining lasagna, uncovered, at 350° for 35-40 minutes or until bubbly and edges are lightly browned. Let stand for 15 minutes before cutting. Prepare one envelope of sauce mix according to package directions; serve with lasagna.

To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly and edges are lightly browned. Let stand for 15 minutes before cutting. Prepare remaining envelope of sauce mix according to package directions; serve with lasagna. Yield: 2 lasagnas (12 servings each).