Prep Time: 25 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 35 minutes
Yield: Serves 8-10
- 1 (16 ounce) bag frozen mixed vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 1/2 cup water
- 2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (12 ounce) carton ricotta OR crumbled drained tofu
- 2 eggs, beaten
- 1 Tbsp. dried parsley flakes
- 2 cups shredded mozzarella cheese
- 2 cup grated provolone cheese
- 12 ounces lasagna noodles, cooked and drained
- 1 (16 ounce) jar four cheese Alfredo Sauce
- 1 cup grated Parmesan cheese
In large bowl, mix the ricotta or tofu, eggs, parsley, mozzarella and provolone cheese.
For the freezer-to-oven method, line a 9x13" baking pan with heavy duty foil, long enough to fold over the casserole. Spray the foil with nonstick cooking spray. Place a layer of tomato sauce in the bottom of the pan. Add layers of noodles, tomato sauce, vegetables, Alfredo sauce, ricotta mixture, and Parmesan cheese in that order, repeating to make three layers of each.
Fold the foil over the lasagna and close with a double fold. Freeze until solid. Remove the foil wrapped casserole from the pan and seal it in a 2 gallon heavy duty ziplock bag.
To bake, place the foil wrapped casserole in an oven dish and thaw overnight in the refrigerator. When you're ready to eat, preheat oven to 350 degrees F. Bake the covered lasagna for 50 minutes. Then uncover and bake 15-20 minutes longer until bubbling and heated through.
For the freezer-crockpot method, assemble the recipe in a foil-lined one gallon ice cream container. Wrap well and freeze. To cook, remove the foil from the frozen package, place it in a 5-quart crockpot and thaw overnight in the refrigerator. Cook covered one hour on high, then turn to low for 6-8 hours. If the lasagna seems too wet, remove the lid and turn the heat to high for the last hour.