Description
Loaded Veggie White Lasagna is a creamy, comforting dish that layers tender lasagna noodles with rich ricotta and a colorful medley of fresh vegetables. This delightful recipe is perfect for any occasion, from cozy weeknight dinners to festive gatherings. With its blend of flavors and textures, it’s sure to impress family and friends alike. Enjoy the satisfaction of a hearty meal that’s as nutritious as it is delicious!
Ingredients
Scale
- 9 lasagna noodles (traditional or no-boil)
- 1 cup ricotta cheese (whole milk)
- 2 cups shredded part-skim mozzarella cheese
- 2 cups fresh baby spinach
- 1 cup sliced mushrooms (cremini or button)
- 1 medium zucchini (sliced thinly)
- 3 cloves garlic (minced)
- 2 tsp olive oil
- 1/2 cup grated Parmesan cheese
- 2 cups Alfredo sauce (store-bought or homemade)
Instructions
- Preheat your oven to 375°F (190°C) and spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, add olive oil. Sauté minced garlic for 30 seconds until fragrant, then add mushrooms and zucchini; cook until softened (about 5 minutes). Stir in spinach until wilted.
- In a bowl, mix ricotta cheese with half of the Parmesan and season with salt and pepper.
- Spread a layer of Alfredo sauce, add three noodles, half of the ricotta mixture, and half of the sautéed veggies. Repeat layers, finishing with noodles topped with remaining Alfredo sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 370
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg