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1 (15 ounce) container ricotta cheese
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 zucchinis or yellow squash, thinly sliced
1 red bell pepper, chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups FRENCH'S® French Fried Onions
3 cups (28 ounce jar) prepared Alfredo sauce (or 2-16 oz. jars)
9 pieces oven-ready lasagna
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Heat oven to 375°F. Combine ricotta cheese, egg and Italian seasoning in medium bowl; set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat. Sauté squash and pepper for 5 minutes until crisp-tender. Stir in spinach and 1 cup French Fried Onions; set aside.
To assemble lasagna: spoon 1 cup Alfredo sauce into greased 13 x 9-inch baking dish. Place 3 pieces uncooked pasta, crosswise over sauce. Evenly spread pasta with half of the ricotta mixture. Top with half the vegetable mixture, 1/2 cup mozzarella cheese and 1/2 cup sauce. Repeat layers once.
Arrange remaining noodles on top and cover with remaining 1 cup sauce and 1 cup mozzarella cheese. Bake, covered, for 30 minutes or until pasta is tender. Sprinkle with remaining 1 cup onions and Parmesan cheese. Bake 5 minutes until onions are golden.