Description
Veggie White Lasagna is a creamy, cheesy delight that redefines comfort food. Bursting with colorful vegetables and layered with rich ricotta and mozzarella, this lasagna offers a satisfying twist on the classic Italian dish. Perfect for family dinners or entertaining guests, it’s an easy and impressive meal that brings everyone together around the table.
Ingredients
Scale
- 9 lasagna noodles (no-boil)
- 1 cup ricotta cheese (whole milk)
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup mushrooms (sliced)
- 1 medium zucchini (thinly sliced)
- 2 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Spray a baking dish with nonstick spray.
- Sauté mushrooms and zucchini in olive oil over medium heat for about 5 minutes until tender.
- In a bowl, mix ricotta cheese with spinach; season with salt and pepper.
- Spread a layer of Alfredo sauce in the baking dish, place three lasagna noodles on top, then half of the ricotta mixture, half of the sautéed veggies, and top with mozzarella. Repeat layering until all ingredients are used.
- Finish with a layer of Alfredo sauce and mozzarella on top. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until bubbly.
- Let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 220g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg