Description
Veggie White Lasagna is a delightful, creamy dish layered with vibrant vegetables that delivers comfort and flavor in every bite. This recipe is perfect for weeknight dinners or special gatherings, providing a guilt-free indulgence that everyone will love. With its rich cheesy layers and fresh ingredients, this lasagna not only satisfies your hunger but also brings warmth and joy to your dining table.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 15 oz ricotta cheese
- 2 cups fresh spinach (or 1 cup frozen)
- 1 cup sliced cremini mushrooms
- 1 medium zucchini, thinly sliced
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh basil, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté mushrooms in olive oil over medium heat until golden. Add zucchini and spinach; cook until softened.
- In a bowl, mix ricotta cheese with salt, pepper, and basil until creamy.
- In a baking dish, spread a thin layer of marinara sauce. Layer noodles, ricotta mixture, sautéed veggies, mozzarella cheese, and more sauce. Repeat layers until ingredients are used.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes or until the top is bubbly.
- Let it cool for 10 minutes before serving; garnish with fresh basil.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg