Description
A creamy and delicious white lasagna packed with a variety of vegetables, perfect for a comforting meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup zucchini, diced
- 1 cup bell peppers, diced
- 2 cloves garlic, minced
- 2 cups Alfredo sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a large skillet, sauté garlic, mushrooms, zucchini, and bell peppers until tender.
- Add chopped spinach and cook until wilted; season with salt and pepper.
- In a baking dish, spread a layer of Alfredo sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by half of the ricotta cheese, half of the veggie mixture, and a layer of mozzarella cheese.
- Repeat the layers, finishing with a layer of noodles topped with remaining Alfredo sauce and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to add or substitute any vegetables you prefer.
- For a lighter version, use low-fat cheese and sauce.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Loaded Veggie White Lasagna, Vegetarian Lasagna, Creamy Lasagna, Vegetable Lasagna