Use 1 pkg of fresh but oven ready lasagna noodles
2 jars of pasta sauce (the best is the Victoria White Linen Collection)
1 tbsp olive oil
2 green zucchini
Approx 6-8 white mushrooms
1 cup of cauliflower cut into very small pieces
2 sweet potatoes (yams)
500g tub of smooth ricotta cheese
1 clove of garlic
1/2 tsp of garlic powder
1 cup of spinach cut into thin strips
2 fresh basil leaves cut into thin strips
Mozzerella cheese (I won't even put what amount... you be the judge of how cheesy you want it to be)
1 cup of Parmesan cheese
2 cups of alfredo sauce
Salt & pepper to taste
Peel and boil the sweet potato and carrot until soft, then mash together.
Saute the zucchini, mushroom, spinach and cauliflower with the garlic in the olive oil.
Take a 9x12 pan and spread a thin layer of tomato sauce over the bottom.
Put one layer of lasagna noodles and top it with another thin layer of tomato sauce and then the tub of ricotta cheese. Add some mozzerella cheese as well. Sprinkle with a little garlic powder, salt & pepper.
Put your next layer of noodles on top of that, add a thin layer of tomato sauce and top them with the sauteed vegetable mixture. Add more mozzerella.
Put another layer of noodles on and spread the sweet potato mixture on. Add the last layer of noodles, smother it in tomato sauce and top it with the rest of the mozzerella cheese and parmesan cheese.
Bake according to the instructions of the lasagna noodles you are using, making sure it is bubbling and the cheese is golden brown. As you serve it, ladle just a small amount of alfredo sauce over top.