Ingredients
- 2 (15-ounce) containers ricotta cheese
- 2 (6-ounce) packages shredded Italian cheese blend
- 3 large eggs
- 1/4 cup chopped fresh basil
- 1/4 teaspoon ground red pepper
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 (6-ounce) jar oil-packed artichoke hearts
- 3 large GENUINE CALIFORNIA AVOCADOS, peeled and chopped
- 4 green onions, sliced
- 2 tablespoons butter or margarine
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups whipping cream
- 1 1/2 cups shredded Parmesan cheese, divided
- 12 lasagna noodles, cooked
Description
MyRecipes Recommends That You Make This Avocado-Vegetable Lasagna Recipe From Southern Living
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