Description
Indulge in the ultimate comfort food with this creamy Veggie White Lasagna. Layered with tender no-boil noodles, vibrant vegetables, and a rich white sauce, this dish promises to warm your heart and impress your guests. Perfect for cozy dinners or special occasions, it’s an easy-to-make recipe that turns everyday ingredients into a restaurant-quality meal. Enjoy the delightful combination of flavors and textures that will have everyone reaching for seconds!
Ingredients
Scale
- 9 lasagna noodles (no-boil)
- 2 cups ricotta cheese (whole milk)
- 2 cups shredded mozzarella cheese
- 1 cup fresh spinach (sautéed)
- 1 medium zucchini (sliced)
- 1 cup mushrooms (sliced, cremini or button)
- 2 cups Alfredo sauce (store-bought or homemade)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add zucchini and mushrooms. Cook for about 5 minutes until tender, adding spinach at the end until wilted.
- In a bowl, mix ricotta cheese with salt, pepper, and half of the mozzarella.
- In a baking dish, layer Alfredo sauce on the bottom, followed by three noodles. Add half of the ricotta mixture and half of the sautéed veggies. Repeat layers and finish with remaining noodles topped with Alfredo sauce and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until golden brown.
- Let rest for 10 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg