This recipe will make 2 loaf pan lasagnas. 

Ingredients:

No Boil Lasagna Pasta

Roasted Vegetables

Alfredo Sauce
16 oz Mozzarella cheese, shredded

8 oz Ricotta cheese

1 tsp Parsley

¼ tsp pepper

1 ½  cups Parmesan cheese, finely shredded or grated

Start by roasting the vegetables. While they are in the oven you can work on the rest of the recipe components. 

Roasted Vegetables

preheat oven to 350 F

6 cups fresh veggies, chopped

2 tbsp avocado or olive oil

1 tsp oregano

1 tsp salt

½ tsp pepper 

Any roasted vegetables will work. I had 3 carrots, a head of broccoli, a head of cauliflower, and one large onion. Wash and chop all vegetables into bite-sized pieces.

Mix chopped vegetables and seasonings in a large bowl with 2 tbsp avocado or olive oil, 1 tsp oregano, tsp salt, ½ tsp pepper to coat the veggies evenly.

Dump into an oven safe baking dish and cover.

Roast in a 350 F oven for 20-30 minutes or until the biggest pieces are soft.

Take the lid off and broil for 1-2 minutes or until edges of the veggies are browned.

Alfredo Sauce

6 tbsp butter 

1 tbsp garlic 

3 tbsp all-purpose flour

1.5 cups heavy cream

1.5 cups milk any kind

½ cup Parmesan cheese grated and at room temperature

½ cup Romano cheese grated and at room temperature

Salt, parsley, and black pepper to taste

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
Whisk in the flour. Gradually add the heavy cream, then the milk, whisking constantly.

Reduce the heat to low once the sauce begins to bubble. 

Slowly sprinkle in the cheeses, whisking constantly.

Let’s Build the Lasagnas

In a bowl, mix together:

8 oz Ricotta cheese

1 tsp Parsley

¼ tsp pepper

1 ½  cups Parmesan cheese, finely shredded or grated

Pour a little alfredo sauce in the bottom of each loaf pan. Start the layers with a sheet of pasta, then spread a couple dollops of the ricotta/parmesan mixture and spread it out a little.

Add a couple scoops of veggies, a sprinkle of mozzarella cheese, a ladle or so of alfredo sauce, and then add a sheet of pasta and smoosh it down and start another layer.

Stop layering with a sheet of pastaon top. Leave a generous at the top of the dish. Ladle enough alfredo sauce to meet that last pasta sheet, and top with mozzarella. Spread a little butter or oil on a sheet of foil where it will meet the cheese, and cover lasagnas.

Bake at 350F for 20 minutes covered, then an additional 15 minutes uncovered.

You will likely have some Alfredo Sauce leftover.

Make Ahead

To make this a freezer meal, choose a baking dish that can go from freezer to oven.

Assemble lasagnas, cover with foil as noted, and then wrap the whole dish in plastic wrap to seal it.

Thaw in the fridge overnight and remove the plastic wrap before baking.

OR if you forget to thaw it, place in a cold oven and let it preheat with the oven. Bake for an additional 20-30 minutes, covered.