Vegetable Lasagna With Alfredo Sauce

• 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

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

egg, ricotta cheese, cauliflower mix, onions, salt, alfredo sauce, noodles, mozzarella cheese

Taken from www.food.com/recipe/vegetable-lasagna-with-alfredo-sauce-317744 (may not work)