Shirley J: Creamy Vegetable Lasagna

Ingredients:

• 1 tsp Shirley J Chicken Bouillon
• 3 Tbs Butter
• 6 Button Mushrooms, Sliced
• 1 c. Onion Sliced
• 2 Garlic Cloves(chopped)
• 1 Green Bell Pepper, Sliced
• 1 Medium Zucchini, Sliced In Circles
• 1 box Uncooked Lasagna Noodles
• 6 oz Spinach
• 1 tsp Black Pepper
• 1/2 Tbs Red Pepper Flakes
• 4 c. Alfredo Sauce(see below)
• 4 c. Mozzarella Cheese

• Alfredo Sauce
• 1 c. Shirley J Universal Sauce
• 4 c. Water
• 1 c. Parmesan Cheese, Grated

Directions:

Preheat oven to 375 degrees. Over medium heat, briefly sauté mushrooms, onion, garlic, green bell pepper, and zucchini with Chicken Bouillon, pepper, red pepper flakes, and butter. Do not overcook. Set aside. In a 9×13 pan, layer uncooked pasta noodles, alfredo sauce (just enough to cover noodles), and vegetable mixture. Add second layer of noodles, alfredo sauce to cover, and spinach. Finally, add third layer of noodles, remaining sauce, mozzarella cheese, and water. Cover and cook for one hour. Remove cover last five minutes and sprinkle with parmesan cheese. Remove from oven and let stand for 15 minutes before serving.

Alfredo Sauce:
In medium saucepan, whisk together Universal Sauce and water; bring to a boil. Turn down heat and bring to a desired consistency. Stir in parmesan cheese.

**Note:  I left out the spinach and mushrooms.  I wish I would have added about 2-3 times the amount of vegetables though!