Description
Veggie White Lasagna is a creamy, comforting dish that layers tender vegetables with rich ricotta and gooey mozzarella. This crowd-pleaser is perfect for family dinners or cozy date nights, offering both delicious flavors and stunning presentation. With its customizable ingredients, this lasagna caters to various dietary needs while delivering a satisfying meal that’s sure to impress.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups fresh spinach, wilted
- 1 cup sliced mushrooms, sautéed
- 1 medium zucchini, thinly sliced
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 2 cups Alfredo sauce
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, add olive oil. Sauté mushrooms and zucchini until tender, about five minutes. Add spinach and cook until wilted.
- In a mixing bowl, combine ricotta cheese with half of the Parmesan and desired seasonings.
- Spread Alfredo sauce on the bottom of the baking dish. Layer three lasagna noodles, half of the ricotta mixture, half of the sautéed veggies, and a layer of mozzarella. Repeat layers and finish with remaining noodles topped with Alfredo sauce and mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil, add remaining Parmesan, and bake uncovered for an additional 15 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg