Description
A delicious and hearty loaded veggie white lasagna made with layers of fresh vegetables, creamy white sauce, and cheese.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 3 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 3 cups alfredo sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain.
- In a skillet, heat olive oil over medium heat and sauté zucchini, bell pepper, and mushrooms until softened.
- Add spinach and cook until wilted, then season with garlic powder, onion powder, salt, and pepper.
- In a baking dish, spread a thin layer of alfredo sauce on the bottom.
- Layer three lasagna noodles, followed by half of the ricotta cheese, half of the sautéed vegetables, and a third of the mozzarella cheese.
- Repeat the layers, ending with noodles on top, covered with remaining alfredo sauce and mozzarella cheese.
- Sprinkle parmesan cheese on top.
- Bake for 30-35 minutes or until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use your favorite vegetables.
- You can make this dish ahead of time and refrigerate it before baking.
- This lasagna freezes well for future meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Loaded Veggie White Lasagna