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!


★★★★★ 1 vote

Just depends on who is eatting it!
20 Min
55 Min


  • 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(s)
    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!

Printable Recipe Card

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

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

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