Vegetarian "Chicken" Alfredo Lasagna

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 293.7
  • Total Fat: 15.0 g
  • Cholesterol: 59.2 mg
  • Sodium: 766.6 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 18.3 g

View full nutritional breakdown of Vegetarian "Chicken" Alfredo Lasagna calories by ingredient


A great alternative to the traditional red sauce lasagna. Creamy and cheesy but not too high in calories! A great alternative to the traditional red sauce lasagna. Creamy and cheesy but not too high in calories!
Number of Servings: 14


    1 box lasagna noodles
    1 bag MorningStar Chik’n Strips
    1 tsp olive oil
    1 white onion
    ½ bulb garlic
    1 small green bell pepper
    1 ½ jar alfredo sauce (about 20oz.)
    2 tsp of Lawry’s seasoned salt
    1 pinch black pepper (if desired)
    1 small (15oz) container ricotta cheese
    2 cups mozzarella cheese
    2 cups Italian blended cheeses
    1 ½ cup parmesan cheese
    1 egg
    ½ cup bread crumbs
    2/3 cup frozen spinach
    2/3 cup frozen broccoli
    1/3 cup shredded carrots


• Preheat oven to 375.
• Thaw and drain spinach and broccoli. Toss in a large bowl and set aside.
• Begin boiling large pot of water (begin boiling noodles according to box instructions. Do not overcook)
• Chop onion, garlic and bell pepper in food processor. Saute in olive oil about 2-3 min. then add “MorningStar Chik’N Strips”. Sprinkle mixture with seasoned salt. Add broccoli, carrots and spinach pieces. Saute for an additional 3-5 min longer and season to taste with additional Lawry’s and black pepper. Add Alfredo sauce and stir well. Lower heat and simmer for 10 min, stirring frequently.
• Set aside 1cup of mozzarella cheese and ½ cup Italian blended cheese to sprinkle. In large bowl, combine remaining cheeses and egg. Stir until well blended.
• Layer lasagna by placing lasagna noodles side by side to cover bottom of lasagna pan. Spread cheese mixture on top of noodles. Spread alfredo sauce mixture on top of cheese mixture. Sprinkle thin layer of shredded cheese over Alfredo mixture. Repeat layers until top of pan is reached. Sprinkle top of lasagna with breadcrumbs and a small amount of parmesan cheese.
• Bake lasagna covered with aluminum foil for 35 min. Uncover and continue to bake until top of lasagna browns (about 15-20min).
• Serve hot. Yields 12-14 servings.

Number of Servings: 14

Recipe submitted by SparkPeople user SUGARBABY04.

Member Ratings For This Recipe

  • no profile photo

    I just had to comment to the poster MATAKAMALA- This recipe IS vegetarian. If it was dairy-free as well as meat free, then it would be VEGAN. Nowhere in this recipe does the poster claim that this is a vegan dish. It is simple to avoid rennet by reading ingredients. How ignorant are you? - 1/24/11

  • no profile photo

    0 of 1 people found this review helpful
    how is this recipe vegetarian? there are eggs in it and some cheeses have animal rennet which comes from a lining of the stomach of animals , and alfredo sauce usually comes with eggs in it... so take the vegetarian off your label please .... you disgust me - 11/26/10