Vegetable and cheese lasagna in alfredo sauce

Vegetable pasta, or pasta primavera is another great dish during lent or anytime.  It makes a  large pan and is very impressive to entertain with.  Serve it with a salad and bread and you are done!  This is creamy because of the cheese and the alfredo sauce.  The vegetables lift the dish with a nice crunch.  Layer after layer you are surprised with a new vegetable.  Enjoy!

1lb. box of raw in the oven De Cecco lasagna sheets (with sauce they cook in the oven, so there is no boiling)

Cheese mixture:
1lb. ricotta cheese
2 eggs
1/2 c. chopped fresh parsley

11b. bag of mixed italian shredded cheese
1 zucchini chopped
1 onion chopped
2 T. minced garlic
2c. shredded carrots (sold prepackaged)
1 c. chopped broccoli
fresh spinach leaves ( I hate to be vague, but, since it cooks down so much, I used about 2 huge handfuls)
1/2 green pepper chopped
1/2 red pepper chopped
11b. chopped mushrooms
salt and pepper to taste
1t. italan seasoning
3 T. olive oil
1/2 c. white wine

For the Alfredo sauce:

2 c. heavy cream
1 c. grated parmegiano
1 c. unsalted butter
Taste sauce after cooked before you salt and pepper...to taste.  Do not substiture salted butter, it will be too salty

In large saute pan, add olive oil and chopped onion.  Saute until transparent.  Add in vegetables and garlic one at a time combining slowly. Season with salt and pepper and italian seasoning.  Once vegetables are combined add in the white wine and simmer for a few minutes. Set aside

In medium bowl combine ricotta cheese, eggs, salt and pepper and parsley. Mix well and set aside.

In medium sauce pan add butter and melt.  Add in cream and parmegiano.  Stir together for a few minutes to thicken on medium low heat.  Do not bring to a boil.

In large lasagna pan, start to layer your prepared ingredients.  First spray pan with non stick spray.  Layer one is a ladle of sauce.  Lay out lasagna sheets next.  Top with ricotta mixture, vegetable mixture, alfredo sauce and last layer some of the italian shredded mixture of cheese.  Start layering again and repeat the process until you get to the top of the dish ending with a layer of cheese and vegetables and sauce, not noodles.  When done layering bake at 375 for 40 minutes and bubbly.  Let rest for a good 15 minutes before serving to set up.  Enjoy!