White Vegetable Lasagna - cooking recipe

Ingredients

6 ounces lasagna noodles, cooked
16 ounces red pepper alfredo sauce
1 (10 ounce) frozen spinach, drained well
2 (4 ounce) cans mushrooms, drained
1 small zucchini, sliced
1 eggplant, sliced
2 carrots, sliced
1 large onion, diced
3 garlic cloves, pressed
1 (14 1/2 ounce) can diced tomatoes, drained
15 ounces ricotta cheese
3/4 cup milk
1 egg
1 -2 cup mozzarella cheese
1 tablespoon cornstarch
2 tablespoons water

Preparation

Heat oven to 400\u00b0F.
On a cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with olive oil and salt, bake until veggies get some color.
Saute onions & garlic in butter until garlic is fragrant and onions are semi-translucent.
Add zucchini, carrots and eggplant to onions.
Also add canned mushrooms, drained spinach & tomatoes to veggies.
Mix corn starch and water, add to veggies over heat.
Mix ricotta, milk and egg together.
Grease pan.
Pour a little Alfredo sauce on bottom of pan.
Press one layer lasagna noodles into sauce.
Layer 1/3 veggies, 1/3 cheese and more sauce.
Repeat twice more, until at the top of the pan.
Sprinkle 1-2 cups mozzarella cheese on top.
Cover and bake 30 minutes.
Remove cover, bake until cheese is browned.
Serve with garlic bread.