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bertolli mushroom alfredo with veggie lasagna (for lack of a better name)

(1 rating)
DRamsey avatar
Recipe by
Dana Ramsey
@DRamsey
Somewhere in, PA

I wanted to make a lasagna but didn't want a real heavy one and this is what my hubby and I came up with. I love it when he helps me create dishes! As they say two heads are better than one!

►
(1 rating)
yield serving(s)
prep time 20 Min
cook time 55 Min

Ingredients For bertolli mushroom alfredo with veggie lasagna (for lack of a better name)

  • 1
    container of soft tofu
  • 10 oz
    frozen spinach, thawed and drained
  • 1 Tbsp
    garlic paste (or less if you aren't a garlic lover)
  • 1/2 c
    frozen corn, thawed and drained
  • 1
    fresh cayenne pepper with seeds, chopped
  • 1 c
    kraft italian cheese blend
  • 1 jar
    bertolli mushroom alfredo sauce
  • 8
    no boil lasagna noodles
  • freshly grated parmesan cheese
  • about a tablespoon of olive oil
  • ground pepper

How To Make bertolli mushroom alfredo with veggie lasagna (for lack of a better name)

  • 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!
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Categories & Tags for Bertolli Mushroom Alfredo with Veggie Lasagna (for lack of a better name):

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