Loaded Veggie White Lasagna
Loaded Veggie White Lasagna is a comforting, cheesy masterpiece that combines creamy ricotta, fresh vegetables, and rich Alfredo sauce in perfect harmony. This easy-to-make dish is visually stunning and packed with flavor, making it an ideal choice for family dinners or meal prep. Delight your loved ones with this hearty vegetarian lasagna that promises satisfaction without a lengthy cooking time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 no-boil lasagna noodles
- 15 oz whole milk ricotta cheese
- 3 cups baby spinach
- 8 oz sliced cremini mushrooms
- 1 medium zucchini, sliced thin
- 2 cups Alfredo sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F (190°C) and lightly coat a baking dish with nonstick spray.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms and zucchini until tender, about 5 minutes. Add spinach and cook until wilted.
- In a bowl, mix ricotta cheese with salt, pepper, and Italian seasoning.
- Spread a layer of Alfredo sauce in the baking dish. Layer three lasagna noodles, half the ricotta mixture, half the veggies, and some mozzarella. Repeat layers, finishing with noodles topped with Alfredo sauce and remaining mozzarella.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes until golden brown.
- Let cool for 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 185g)
- Calories: 360
- Sugar: 4g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg
Keywords: Customize by using seasonal vegetables or different cheeses. Store leftovers in an airtight container for up to four days. Reheat covered with foil to keep moisture.