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October 23, 2014 0 0
COOK TIME 40 mins
PREP TIME 15 mins

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1 (15 ounce) container ricotta cheese

1 egg

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.


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