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

VEGETABLE LASAGNA WITH ALFREDO SAUCE

Steps:

• Lay out enough dry lasagna noodles in a 9 x 13-inch baking 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 just tender; drain.
• Alfredo Sauce - Heat water to a boil in the bottom of a double boiler . Add butter, cream, and pepper to the top pan and place over the simmering water until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan; set aside to cool. Measure 1 1/4 cups of the sauce; set aside. Put the remaining sauce in a container and keep refrigerated until close to serving time.
• Ricotta Filling - In a bowl, combine ricotta cheese, 1/3 cup Parmesan cheese, 3/4 cup shredded mozzarella, 2 tablespoons green onions, 2 teaspoons of chopped parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and 1 1/4 cups of cooled prepared Alfredo sauce. Blend well. Set aside.
• Heat the oven to 375 F.
• Vegetables - In a heavy skillet, sauté mushrooms, carrots, and 1 cup of chopped onions in 1 tablespoon butter until just tender-about 8 to 10 minutes. Add red and green bell pepper, zucchini, and broccoli; toss to mix well.
• Assembly - Grease bottom and sides of a 9 x 13 x 2-inch baking dish. Lay out 4 cooked lasagna strips to cover the entire bottom of the baking pan. Spread 1 1/4 cups of the ricotta mixture evenly over the strips. Top with half of the vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
• Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil sprayed side down.
• Bake the lasagna for about an hour, or until the internal temp registers 165 F on an instant-read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving.
• Heat reserved Alfredo sauce and spoon a little over each serving.

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.

MUSHROOM ALFREDO LASAGNA

Steps:

• Preheat oven to 375 deg.
• Spray pan with nonstick spray. The recipe called for using two 8X8 inch pans and freezing one. I'm going to try it in a 13X9.
• Cook the onions and mushrooms in hot olive oil until tender, add garlic and cook 30 seconds. Add wine and cook over medium high heat until the liquid is reduced, about 4 minutes. Remove from heat.
• In a mixing bowl, combine cottage cheese, egg, and Italian seasoning.
• Pour into pan(s) enough alfredo sauce to coat bottom. Add a layer of noodles. Spoon 1/4 (if using two pans) or 1/2 (if using one) of mushroom mixture over noodles. Sprinkle with mozzarella.
• Add a layer of noodles, and one of cottage cheese (using all). Add the diced tomatoes. The directions specify including the juice from the can, but I'm dubious. Use your own judgement.
• Add a layer of noodles, top with rest of mushroom mixture. Pour over remaining alfredo sauce. Sprinkle with remaining mozzarella.
• Cover with nonstick aluminum foil and bake 50 minutes with foil on, 5 with foil off. Time may vary if using one pan.
• The freezing directions say bake the lasagna for 50 minutes, recover with foil, and freeze. (I have always frozen my lasagnas uncooked and will try that first, myself)
• Reheating instructions say defrost in fridge for 24 hrs, let stand at room temp, uncovered, for 30 min, then reheat covered for 30 minutes at 325 and five more uncovered at 375. Since I will probably freeze mine uncooked, I will follow the defrosting instructions, but cook it for the full 50 min + 5 (or more if it looks underdone).

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!