Emerald Isle Lasagna
Serving Size / Yield
- 1 Tbs. Olive Oil
- 1 Large Baking Potato, peeled and diced
- 1/2 C. Yellow Onion, chopped
- 2 Tbs. Minced Garlic
- 1 Medium Carrot, peeled and chopped
- 1 Medium Red Bell Pepper, chopped
- 1 lb. Corned Beef, cooked and diced
- 1 Egg
- 1 C. Ricotta Cheese
- 2 1/4 C. Alfredo Sauce
- 12 Oven-Ready Lasagna Noodles
- 1 Medium Plum Tomato, sliced
- 1 C. Shredded Mozzarella
Preheat oven to 375 degrees. Grease a 9x13" baking dish with nonstick cooking spray.
Place the olive oil in a medium skillet over medium-high heat. Add the potatoes and sauté for 3-5 minutes or until potatoes are tender. Add onions and garlic to skillet, and sauté until onions are tender. Add carrots and peppers, and continue to sauté until vegetables are tender. Remove from heat, stir in corned beef, and set aside.
In a small bowl, whisk egg together with ricotta cheese. Pour 1/4 cup of alfredo sauce onto the bottom of the baking dish. Layer atop the sauce, in order, 4 lasagna noodles, 1/2 cup of the ricotta mixture, half of the veggie mixture, and 3/4 cup of alfredo sauce. Repeat layering process, topping the dish with noodles, the remaining sauce, and tomato slices. Sprinkle the mozzarella cheese over the top. Cover dish with foil and bake for 40 minutes. Uncover and bake for 10 more minutes before serving.