bertolli mushroom alfredo with veggie lasagna (for lack of a better name)
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!
prep time
20 Min
cook time
55 Min
method
---
yield
Just depends on who is eatting it!
Ingredients
- 1 - container of soft tofu
- 10 ounces frozen spinach, thawed and drained
- 1 tablespoon garlic paste (or less if you aren't a garlic lover)
- 1/2 cup frozen corn, thawed and drained
- 1 - fresh cayenne pepper with seeds, chopped
- 1 cup 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)
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Step 1In 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. -
Step 2Next 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.
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Step 3Spoon 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.
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Step 4Bake covered at 350° for about an hour or until top is slightly brown.
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Step 5Enjoy. This really had great flavor and my husband ate half of it in on sitting!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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