Alfredo Sauce :
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese
18 slices mozzarella cheese
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.