Vegetable Lasagna with White Sauce

Vegetable Lasagna with White Sauce

Vegetable Lasagna with White Sauce

This creamy vegetable lasagna is packed with veggies and cheese. Try this simple recipe for a flavorful family dinner.

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients:

9 no-bake lasagna noodles
15 oz ricotta cheese
10 oz package of frozen spinach thawed
3 cups of shredded mozzarella cheese
¾ cup shredded parmesan cheese
24 oz of Alfredo Sauce
16 oz package of portabella mushrooms sliced
Small yellow onion diced
¼ cup butter unsalted
1 tsp oregano
1 tsp basil

Instructions:

Preheat oven to 350 degrees.
In a large pan, melt down the butter. Next, add in the onions & mushrooms, and cook for about 3 minutes.
Now pour in the alfredo sauce.
Sprinkle in the oregano, and the basil into the skillet, and cook for a few more minutes.
In a 9X13 pan, spread 1 cup of the sauce onto the bottom.
Top the sauce with 3 noodles.
Now add 1/2 of the spinach, and spread ½ of the ricotta cheese onto the first layer of noodles, followed by 1 cup of mozzarella cheese and ¼ cup of parmesan cheese.
Add 3 more noodles and repeat with the ricotta, mozzarella, and Parmesan cheese. Top with the remaining 3 noodles, the remainder of the mushroom sauce, and the remainder of the mozzarella/parmesan cheese.
Top with the remaining 3 noodles, then adds the sauce and the last bit of cheese.
Bake in the oven, uncovered for 40-45 minutes.
Switch to broil, and let cook for another 2-3 minutes brown the cheese.
Cool for 15 minutes before cutting.

Serve & enjoy!

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