•8 ounces butter
•1 1/2 cup whipping cream
•freshly ground white pepper
•1 1/2 cups fresh grated Parmesan cheese
•.•18 slices mozzarella cheese
•2 cups ricotta cheese
•1/3 cup grated Parmesan cheese
•3/4 cup shredded mozzarella
•2 tablespoons sliced green onions
•2 teaspoons minced fresh parsley
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1/4 each teaspoon dried leaf basil and oregano
•1 1/2 cups prepared Alfredo sauce
•2 cups chopped carrots
•4 cups sliced mushrooms
•1 cup chopped onion
•1 tablespoon butter
•2 cups chopped or sliced red bell peppers
•1 cup chopped or sliced green bell pepper
•2 cups sliced zucchini
•4 cups broccoli florets
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.