Vegetable Lasagna With Alfredo Sauce - cooking recipe

Ingredients

1 egg
1 (15 ounce) container part-skim ricotta cheese
1 lb schwan's california blend frozen broccoli carrots cauliflower mix, thawed and chopped
2 cups schwan's grilled frozen onions and mushrooms
salt and pepper
1 lb schwan's alfredo sauce, prepared
8 ounces no-boil lasagna noodles
1/2 cup shredded mozzarella cheese

Preparation

Preheat oven to 350. Spray a 9x9x2\" baking dish with cooking spray.
Mix egg and ricotta cheese. Add chopped vegetables, onions and mushrooms. Season with salt and pepper.
Spread 1/2 cup of alfredo sauce on the bottom of the dish. Top with 2 noodles, 1/3 of the vegetable mixture, 2 more noodles and 1/2 cup of sauce.
Repeat layers, finishing with 2 noodles and remaining sauce.
Cover dish with foil and bake for 30 minutes. Remove foil and sprinkle with mozzarella cheese. Bake an additional 20 minutes.
Tip: To make chicken lasagna, add about 1 cup of Schwan's diced chicken breast meat.