Description
Veggie White Lasagna is a comforting dish that layers creamy ricotta, gooey mozzarella, and vibrant vegetables between tender pasta sheets. This hearty, meat-free lasagna is perfect for family gatherings or cozy nights in. With its blend of flavors and textures, it’s sure to please everyone at the table. Easy to prepare and endlessly adaptable, this veggie-packed recipe brings warmth and joy to your dinner table.
Ingredients
Scale
- 9 oven-ready lasagna noodles
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups fresh spinach, packed
- 1 medium zucchini, thinly sliced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups Alfredo sauce (store-bought or homemade)
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a skillet over medium heat, sauté minced garlic until fragrant. Add sliced mushrooms and zucchini; cook until tender. Stir in fresh spinach until just wilted.
- In a mixing bowl, combine ricotta cheese with half of the mozzarella; season with salt and pepper.
- Spread a thin layer of Alfredo sauce in the baking dish. Layer noodles, half the ricotta mixture, half the sautéed veggies, then repeat. Top with remaining noodles and sauce.
- Sprinkle the remaining mozzarella on top. Cover with foil and bake for 30 minutes; remove foil and bake an additional 15 minutes until golden brown.
- Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg