Vegetable Lasagna

Ingredients

• 9 lasagna noodles
• 2 cups Alfredo sauce
• 1 1/2 cups baby carrots (thinly sliced)
• 1 1/2 cups fresh broccoli florets (cut into small pieces)
• 1 1/2 cups yellow squash (julienne (Makes it look like shredded cheese to the kids.))
• Salt & Pepper
• 1/2 tsp onion powder
• 2 cups mozzarella cheese
• Optional: Panko & butter to create a crispy topping

Instructions

1. 1

   Cook lasagna noodles according to directions on the package. Rinse in cold water. Set on a paper towel until ready to assemble. Prepare light alfredo sauce. Set aside.

2. 2

   Saute carrots in a small amount of oil for 4-5 minutes until starting to soften (Depends on how thin you cut them. I even added a little water to sweat the carrots.) Season with salt, pepper, & onion powder. Add broccoli & squash for 1 minute. Remove from heat.

3. 3

   Spoon some sauce on the bottom of a 13x9-inch rectangular baking dish. Place 3 noodles. Layer: sauce, vegetables, cheese, noodles. Repeat: sauce, vegetables, cheese, noodles. Save some sauce & cheese for the top (You can save some vegetables for the top too, if you want to make it pretty.) Mix 1 cup breadcrumbs with 1-2 Tbsp of butter for your crumb topping if you want it.

4. 4

   Cover with foil & bake at 350˚F for 45 minutes or until sauce bubbles & cheese melts. Remove foil the last 10 minutes if you want a crispy brown bubbly cheese or crumb topping. *Let stand at room temperature for 15 minutes before cutting & serving for sauce to thicken.