This simple vegetarian lasagna recipe gives a tasty alternative to regular lasagna. Instead of using a canned tomato sauce in the layers, we use a canned Alfredo sauce, along with zucchini and peppers.
Preheat oven to 350 degrees F.
Grease a 9x13 inch baking pan with olive oil.
Bring a large pot of water to boil. Add 1/2 teaspoon salt to the water and place the lasagna noodles to cook.
Boil for about 10 minutes, until the noodles are el dente. Drain out the hot water, then refill the pot with enough cold water to cover the noodles. Set aside until you are ready to layer the lasagna. Keeping the noodles in water will prevent them from sticking together.
Heat the oil in a large skillet and saute the onions.
Add the minced garlic and the zucchini pieces and cook until softened.
Add the peppers and cook for about 5 minutes, just to soften. Season with salt and pepper and do a taste test, adjust seasoning to suit your taste. Shut off and set aside.
In a small bowl, stir together the ricotta cheese, 1 1/2 cups of the mozzarella, and 1/4 cup of the parmesan cheese. Reserve the final mozzarella and parmesan for the top.
Spread a portion of Alfredo sauce on the bottom of the prepared pan along with a portion of the zucchini mixture and a portion of the cheese mixture.
Put 3 noodles on top.
Repeat until you have all the layers made ending with noodles on the top.
Put the sliced tomato onto the noodles, then sprinkle the reserved cheeses to complete.
Cover the pan with aluminum foil and bake for 35 minutes.
Remove the foil and bake for another 5-10 minutes to brown the top. Let set for 10 minutes before cutting and serving.
Garnish with fresh basil leaves.