Lasagna Alfredo with Garden Veggies

21 PORTIONS

2 m/ma
1 oz eq grain
¼ cup veg

Nutrtion Facts Per Serving*

Calories 250
Total Fat 8g
Saturated Fat 3.5g
Sodium 410mg

*This is an approximation of the final nutritional data and will vary based on the actual products you choose to use in the recipe

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INGREDIENTS

INGREDIENT MEASURE
808WG Lasagna Rollup 21 pieces
Alfredo sauce, divided 3 cups
Any combination of the following: Shredded carrots; pepper strips; spinach; cherry tomatoes 5 cups
Basil pesto 1 cup

PREPARATION

1. Keep lasagna frozen until ready to cook
2. Spray a standard size hotel pan with non-stick spray
3. Spread 1 ½ cups of Alfredo sauce evenly across bottom of hotel pan
4. Shingle lasagna in the pan 3 x 7
5. Spread assorted vegetables on top of shingled lasagna
6. Cover with remaining 1 ½ cups of Alfredo sauce
7. Cover with aluminum foil
8. Bake at 350oF for 40 minutes or until reaching a minimum internal temperature of 165oF for at least 15 seconds in the coldest spot
9. Cooking equipment, equipment settings, and kitchen conditions will vary so cooking time may need adjusting. Cook all food thoroughly to 165oF
10. Carefully remove from oven and discard foil
11. Garnish with basil pesto

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