Bertolli Mushroom Alfredo with Veggie Lasagna (for lack of a better name)

Dana Ramsey


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!

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Just depends on who is eatting it!


20 Min


55 Min


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
fresh cayenne pepper with seeds, chopped
1 c
kraft italian cheese blend
1 jar(s)
bertolli mushroom alfredo sauce
no boil lasagna noodles
freshly grated parmesan cheese
about a tablespoon of olive oil
ground pepper

Directions Step-By-Step

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.
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.
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.
Bake covered at 350° for about an hour or until top is slightly brown.
Enjoy. This really had great flavor and my husband ate half of it in on sitting!

About this Recipe

Course/Dish: Pasta
Other Tags: Quick & Easy, Healthy