Best 3 Bertolli Mushroom Alfredo With Veggie Lasagna For Lack Of A Better Name Recipes

VEGETARIAN LASAGNA ALFREDO

Steps:

• 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., Preheat oven to 350°. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-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., Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna. Freeze option: Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.,

BERTOLLI MUSHROOM ALFREDO WITH VEGGIE LASAGNA (FOR LACK OF A BETTER NAME)

Steps:

• 1. In a medium size bowl mash your tofu with a potatoe masher. Add the garlic paste and mix. Stir in about a tablespoon of olive oil. This helps the tofu break down in our systems.
• 2. Next add your veggies and pepper, mix, add the 1 cup of kraft cheese italian blend, mix,mix in your Alfredo sauce, mix. At this point you can add some pepper if you like. I use the gormet blend of peppercorns in my pepper mill and just do a few turns.
• 3. Spoon a layer of the sauce mix on the bottom of a 9 x 9 casserol dish, place 2 no oil noodles on top of the sauce mix, add another layer of sauce mix, sprinkle a layer of parmesan cheese on top of that, then repeat until done.
• 4. Bake covered at 350° for about an hour or until top is slightly brown.
• 5. Enjoy. This really had great flavor and my husband ate half of it in on sitting!

MUSHROOM ALFREDO LASAGNA

Steps:

• PREHEAT oven to 375°F. Coat 2 8x8 in. baking pans with cooking spray. Heat oil over med-high in 12-inch pan. Peel and coarsely chop onions, adding to pan as you chop. Add mushrooms and cook, stirring frequently, until they release liquid and onions are tender; about 3 minutes. Meanwhile, stir together egg, cottage cheese, and seasoning; set aside. Stir garlic in mushroom mixture and cook 30 seconds. Add marsala and cook over med-high, stirring frequently, until almost evaporated - about 4 minutes. Remove from heat when marsala evaporates.
• POUR 1/4 cup Alfredo sauce in bottom of each pan and spread evenly. Place 2 noodles side by side over sauce in each pan. Spoon 1/4 of mushroom mixture in each pan and spread. Sprinkle 1/2 cup of mozzarella in each pan. Place 2 more noodles over cheese. Spoon half of cottage cheese mixture over noodles in each pan. Spoon half of diced tomatoes and juices evenly over cottage cheese. Top with 2 more noodles. Divide remaining mushroom mixture on top of noodles. Divide remaining Alfredo sauce over mushrooms, spreading evenly to edges of pans, covering noodles completely. Sprinkle remaining mozzarella and parmesan evenly over both pans.
• COVER with nonstick foil and bake 50 minutes. Remove cover and bake 5 more minutes. Take out of oven, let rest 10-15 minutes before serving.