Description

Veggie White Lasagna is a delightful, cheesy dish that will satisfy even the most devoted meat lovers. Bursting with vibrant vegetables like zucchini, spinach, and mushrooms, this creamy lasagna combines layers of rich ricotta, mozzarella, and Parmesan cheese. It’s perfect for weeknight dinners or special gatherings and can be customized based on seasonal produce. Plus, it’s an excellent make-ahead meal that tastes just as amazing when reheated!

Ingredients

Scale

2 cups zucchini, sliced
2 cups fresh spinach
1 cup cremini mushrooms, sliced
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups Alfredo sauce (store-bought or homemade)
9 no-boil lasagna noodles
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
In a skillet over medium heat, sauté zucchini, spinach, and mushrooms for about 5-7 minutes until softened.
In a mixing bowl, combine ricotta cheese with garlic powder, Italian seasoning, salt, and pepper.
In a baking dish, spread Alfredo sauce on the bottom. Layer noodles, half the cheese mixture, and half of the sautéed vegetables; repeat layers.
Top with more Alfredo sauce and sprinkle shredded mozzarella and grated Parmesan.
Cover with foil and bake for 25 minutes; then uncover and bake an additional 15-20 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (150g)
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 16g
Cholesterol: 55mg