Vegetarian Lasagna Alfredo

• 18 lasagna noodles
• 7 cups fresh broccoli florets
• 2 large eggs, lightly beaten
• 2 cartons (15 ounces each) ricotta cheese
• 4 teaspoons Italian seasoning
• 8 medium fresh tomatoes, chopped
• 4 envelopes Alfredo sauce mix, divided
• 6 cups shredded part-skim mozzarella cheese

1. Cook noodles according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-7 minutes or until crisp-tender.
2. In a large bowl, combine the eggs, ricotta cheese and Italian seasoning; gently stir in tomatoes and broccoli. Set aside.
3. Preheat oven to 350u0b0. Drain noodles. Prepare two envelopes of Alfredo sauce mix according to package directions. Spread 1/4 cup sauce in each of two greased 13x9-in. baking dishes. Top each with three noodles, 1 cup ricotta mixture, 1 cup mozzarella cheese and 1/4 cup sauce. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
4. Bake lasagna, uncovered, 35-40 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. For each lasagna, prepare one envelope of sauce mix according to package directions; serve with lasagna.
5. Cover and freeze lasagna up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake, uncovered, 50-60 minutes or until bubbly and edges are lightly browned. Let stand 15 minutes before cutting. Prepare an envelope of Alfredo sauce mix according to package directions; serve with lasagna.

lasagna noodles, fresh broccoli florets, eggs, cartons, italian seasoning, fresh tomatoes, alfredo sauce mix, mozzarella cheese

Taken from www.tasteofhome.com/recipes/vegetarian-lasagna-alfredo/ (may not work)