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Steps
1
Heat oven to 350°F. Cook and drain noodles as directed on package.
2
Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
3
In ungreased 13x9-inch (3-quart) glass baking dish, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
4
Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining
sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
5
Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
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Slightly undercook the pasta when making lasagna because it cooks again in the oven.
Make sure you thoroughly drain the broccoli and tomatoes so the lasagna won't be watery. Use a paper towel to remove any excess moisture from the broccoli.
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