Description
Veggie White Lasagna is a delightful and nutritious twist on the classic dish, featuring layers of tender pasta, creamy ricotta, and a medley of vibrant vegetables, all enveloped in a rich Alfredo sauce. This heartwarming recipe is perfect for family dinners or special occasions and guarantees to bring smiles with every comforting bite.
Ingredients
Scale
- 9 lasagna noodles (no-boil)
- 2 cups ricotta cheese
- 2 cups fresh spinach (squeezed dry if using frozen)
- 1 cup mushrooms (sliced)
- 1 medium zucchini (thinly sliced)
- 2 cups store-bought Alfredo sauce
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Italian seasoning to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, heat olive oil. Sauté mushrooms for about 5 minutes, add zucchini, and cook until tender.
- In a bowl, combine ricotta cheese, spinach, half of the Parmesan cheese, salt, pepper, and Italian seasoning until mixed well.
- Spread a layer of Alfredo sauce in the baking dish. Layer noodles, half the ricotta mixture, sautéed veggies, and repeat layers. Finish with noodles topped with remaining Alfredo sauce.
- Top with remaining Parmesan and mozzarella cheese. Cover with foil and bake for 30 minutes; then remove foil and bake an additional 15-20 minutes until golden brown.
- Let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (220g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg