Vegetarian No Cook Alfredo Lasagna

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Absolutely fantastic vegetarian lasagna that even carnivores will devour.

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Steps

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Cook and drain the frozen italian vegetables slightly shorter than package directions.

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Brown the onion and garlic in a skillet be careful not to burn the garlic.

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Add chunky tomato sauce and tomato paste , ground pepper , and oregano.

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In a large bowl mix ricotta and / or tofu , cottage cheese , eggs , parsley , mozzarella and provolone cheeses.

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Spray the bottom and sides of a 9 x 13 inch baking pan with non stick cooking spray.

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Spread 1 / 4 of the tomato sauce mixture in the bottom of the baking pan.

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Top with a layer of uncooked noodles , leaving about 1 / 4 inch space between noodles.

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Layer 1 / 4 tomato sauce , 1 / 3 vegetables , 1 / 3 alfredo sauce and then 1 / 3 tofu / ricotta mixture , in that order.

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Repeat until you have made three layers of each.

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Cover with foil and bake at 350 degrees f for about 50 minutes.

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Remove foil , layer with 1 / 3 cup parmesan cheese and continue baking about 15 to 20 minutes , until nicely brown on top.

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Serve with additional parmesan cheese .

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Ingredients

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italian vegetables, onion, garlic cloves, olive oil, alfredo sauce, tomato sauce, tomato paste, dried oregano, ground pepper, dried parsley, eggs, ricotta cheese, cottage cheese, mozzarella cheese, provolone cheese, parmesan cheese