| | -WALDINE VAN GEFFEN VGHC42A----- |
| | ALFREDO SAUCE |
| 1/2 | lb | Sweet or salted butter |
| 12 | oz | Heavy cream |
| | Fresh ground white pepper |
| 1 1/2 | c | Fresh Parmesan -- grated |
| 18 | sl | Mozzarella cheese -- 1/2oz |
| | Ea |
| | RICOTTA CHEESE MIX |
| 1 | pt | Ricotta cheese |
| 2 | oz | Romano -- grated |
| 3 | oz | Mozzarella -- shredded |
| 2 | tb | Green onions -- sliced |
| 2 | ts | Fresh parsley -- chopped |
| 1/2 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1/4 | ts | Dried basil |
| 1/4 | ts | Dried oregano |
| 1 1/4 | c | Alfredo sauce -- cooled |
| | VEGETABLE MIX |
| 4 | c | Broccoli florets |
| 2 | c | Carrots; sliced 1/4" -- chopped |
| 4 | c | Mushrooms -- sliced 1/4" |
| 2 | c | Red bell peppers -- diced |
| 1 | c | Green bell pepper -- diced |
| 1 | c | Yellow onion -- diced |
| 2 | c | Zucchini -- sliced |
| | Lasagna strips |
