Prep time: 30 minutes
Cook time: about 1 hour


  • 2 tablespoons butter
  • 3/4 cup each: minced onion, sliced baby bella mushrooms, 1-inch pieces broccolini, julienned carrot, asparagus and yellow summer squash
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper to taste
  • 1 (10-oz.) container refrigerated light Alfredo sauce
  • 1 cup ricotta cheese
  • 2 tablespoons beaten egg
  • 2 tablespoons chopped fresh basil
  • 6 oz. fresh mozzarella cheese torn into 1/2-inch pieces, divided
  • 1/2 cup shredded Parmigiano Reggiano cheese, divided
  • 7 no-boiling-required lasagna noodles
  • Good-quality marinara sauce, warmed

Preheat oven to 375°F and lightly grease a 9 X 5-inch loaf pan. Melt butter in a large skillet. Add vegetables and cook over medium heat for 5 minutes to slightly soften. Season with salt and pepper and stir in a small amount of the Alfredo sauce. Stir together ricotta, egg, basil, 2 tablespoons mozzarella and 1/4 cup Parmesan. Place a small amount of Alfredo mixture into the bottom of prepared pan. Place 1 pasta sheet in the bottom and spread with 1/3 the ricotta mixture, 1 pasta sheet, 1/3 the mozzarella and 1/3 the vegetables. Repeat layers twice more ending with pasta. Pour remaining Alfredo over the top and tent with foil. Bake for 45 minutes or until hot and bubbly. Remove foil and top with remaining Parmesan. Bake, uncovered, for 5 minutes more. Let stand for 10 minutes before cutting. Serve on a small pool of marinara sauce with additional Parmigiano Reggiano if desired. Makes 3 large or 6 small servings.

Pairs well With: Pinot Noir
Pinot Noir