Vegetable Lasagna

• Ingredients:
• Alfredo Sauce
• 8 ounces butter
• 1 1/2 cup whipping cream
• freshly ground white pepper
• 1 1/2 cups fresh grated Parmesan cheese
• .
• 18 slices mozzarella cheese
• .
• Ricotta Mixture:
• 2 cups ricotta cheese
• 1/3 cup grated Parmesan cheese
• 3/4 cup shredded mozzarella
• 2 tablespoons sliced green onions
• 2 teaspoons minced fresh parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 each teaspoon dried leaf basil and oregano
• 1 1/2 cups prepared Alfredo sauce
• .
• Vegetables
• 2 cups chopped carrots
• 4 cups sliced mushrooms
• 1 cup chopped onion
• 1 tablespoon butter
• 2 cups chopped or sliced red bell peppers
• 1 cup chopped or sliced green bell pepper
• 2 cups sliced zucchini
• 4 cups broccoli florets
• lasagna strips

1. Preparation:
2. Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
3. Alfredo Sauce
4. Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
5. Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
6. In a heavy skillet, saute mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
7. Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
8. Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375u0b0 oven for about an hour or, until the internal temp registers 165u0b0 on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
9. Serves 8.

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Taken from www.epicurious.com/recipes/member/views/vegetable-lasagna-1275876 (may not work)