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Hidden Valley Veggie Lasagna Alfredo
 (1 vote)
Alfredo Sauce
1/2 cup butter
2 cups heavy cream
1 package Hidden Valley “THE Original” Ranch Salad Dressing and Seasoning Mix
2 cups mozzarella/parmesan grated cheese
Lasagna
2 medium eggplants, peeled and sliced 1/4 -inch thick
2 medium zucchini squash
1 package Hidden Valley “THE Original” Ranch Salad Dressing and Seasoning Mix
1 cup milk
oil for sautéing
3/4 cup hot or mild roasted, peeled green chile peppers, chopped
1 cup mozzarella/Parmesan cheese, grated
1/2 teaspoon black pepper
9 strips of lasagna noodles boiled to al dente
Alfredo Sauce
Melt butter in a medium saucepan over medium low heat. Add 1 package Hidden Valley, The Original Ranch Salad Dressing and Seasoning Mix, reserving 1 teaspoon. Whisk till smooth.
Add heavy cream. Stir over low heat till mixture thickens. Add cheese, and stir so there are no lumps.
Lasagna
Mix 1 cup milk with Hidden Valley dressing mix Packet. Stir till thickened.
Peel eggplants. Slice crosswise into 1/4-inch slices. Cut zucchini in half and slice lengthwise. Coat eggplant and zucchini with Hidden Valley mixture. Saute coated eggplant and zucchini in oil and drain on double layer of paper towels.
Toss chopped chile peppers with reserved 1/2 teaspoon Hidden Valley mix.
Spray bottom of 9-inch x 9-inch baking dish with non-stick cooking spray.
Cover bottom of baking dish with 3 Lasagna Strips.
Cover lasagna noodles with Alfredo Sauce. Layer Eggplant, alfredo, zucchini, lasagna noodles. Repeat, ending with layer of eggplant.
Top with 1 cup cheese over eggplant. Spoon chopped chiles over cheese. Sprinkle with black pepper.
Bake in preheated 350º oven for 30-35 minutes.
Makes 6 Servings
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