I am modeling this lasagna after the veggie lasagna I remember from summer camp (which was essentially Stouffer’s, I imagine)? I would get it any time I didn’t want the regular meal or whenever I heard they were serving it, really. I have fond memories of it.
During all three of my pregnancies, I have gotten cravings for random things. I assume this is common. Typically, I have to act fast or I won’t stop thinking about it, and when I get it, it tastes even better than I was anticipating- definitely a perk of pregnancy! I get cravings either out of nowhere or because of seeing something fleeting on TV, menus or someone else’s plate. With this, what triggered my craving was the kitchen at the nursing home where I work serving veggie lasagna to the patients this past week. Silly, I know! But then my summer camp memories were triggered and it was all over. I waited until our weekly shopping trip to get the ingredients, so this was a bit of a delayed satisfaction- but worth it.
If you don’t have or like all of the veggies I used (carrot, onion, spinach, mushroom), you can just sub different ones in! My recommendation, though, is to make sure you cook off any extra liquid from the veggies before adding them, or else it’ll make the lasagna more soupy (I’m looking at you, zucchini).
I use and LOVE Rao’s pasta sauce regularly, because the ingredients are simple and it contains so added sugar. The alfredo sauce is a bit of a different story and, inherently, isn’t as healthy, but I figured what the heck. I hadn’t bought a jarred alfredo in years, so I figured I’d try it. Besides, tomato sauce triggers my reflux these days so a white lasagna was perfect for the craving occasion. In the future, I might try making my own roux instead of using jarred. If I do, I’ll add the recipe here!
Okay, enough banter- Here we go!
- Noodles (3 should fit side-by-side perfectly)
- Ricotta mixture (do 1/3 of it, spreading with back of a spoon)
- Carrot/onion mixture (1/3 of it, spread evenly over ricotta)
- A few tbsp Alfredo sauce drizzled over
- Spinach mushroom mixture (1/3 of it, evenly spread- doesn’t have to look perfect)
- Cheese (1/4 of it, evenly sprinkled)