Description
A hearty and flavorful loaded veggie white lasagna with layers of vegetables and creamy sauce.
Ingredients
- Lasagna noodles – 12 sheets
- Ricotta cheese – 2 cups
- Spinach – 3 cups, fresh
- Zucchini – 1 medium, sliced
- Mushrooms – 1 cup, sliced
- Bell pepper – 1 medium, diced
- Onion – 1 medium, chopped
- Garlic – 3 cloves, minced
- Alfredo sauce – 3 cups
- Shredded mozzarella cheese – 2 cups
- Parmesan cheese – 1 cup, grated
- Olive oil – 2 tablespoons
- Salt – to taste
- Pepper – to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add zucchini, mushrooms, and bell pepper. Cook for 5 minutes.
- Stir in spinach and cook until wilted.
- In a baking dish, spread a layer of Alfredo sauce.
- Layer 4 lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Add half of the vegetable mixture and a layer of mozzarella cheese.
- Repeat the layers, finishing with noodles, sauce, and mozzarella cheese on top.
- Sprinkle Parmesan cheese over the top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for 10 minutes before serving.
Notes
- Feel free to add your favorite vegetables.
- You can prepare this dish ahead of time and refrigerate.
- This lasagna can also be frozen for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: loaded veggie white lasagna