Description
A deliciously creamy and loaded veggie white lasagna that’s perfect for any occasion.
Ingredients
Scale
- 12 sheets Lasagna Noodles (Traditional or no-boil)
- 2 cups Alfredo Sauce (Store-bought or homemade)
- 1 cup Ricotta Cheese (For creaminess)
- 2 cups Spinach (Fresh or frozen (thawed))
- 1 medium Zucchini (Thinly sliced)
- 1 cup Mushrooms (Sliced)
- 1 cup Bell Peppers (Chopped, any color)
- 2 cups Mozzarella Cheese (Shredded)
- 1 cup Parmesan Cheese (Grated)
- 1 tablespoon Olive Oil (For sautéing vegetables)
- 1 teaspoon Italian Seasoning (For flavor)
- Salt and Pepper (To taste)
Instructions
- If using traditional lasagna noodles, boil them according to package instructions until al dente. If using no-boil noodles, skip this step. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the mushrooms, zucchini, and bell peppers. Sauté for about 5-7 minutes until they are softened. Stir in the spinach until wilted. Season with salt, pepper, and Italian seasoning.
- Preheat your oven to 375°F (190°C). Spread a layer of alfredo sauce on the bottom of a 9×13-inch baking dish. Place a layer of noodles over the sauce.
- Spread half the ricotta mixture over the noodles, followed by half of the sautéed vegetables, a layer of mozzarella, and a drizzle of more alfredo sauce.
- Add another layer of noodles, then repeat the ricotta, vegetables, mozzarella, and alfredo sauce. Top with a final noodle layer, remaining mozzarella, and a sprinkle of parmesan cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy your Loaded Veggie White Lasagna!
Notes
- This lasagna can be made ahead of time and refrigerated before baking.
- Feel free to add other vegetables like broccoli or carrots for added flavor and nutrients.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg