Loaded Veggie White Lasagna
Loaded Veggie White Lasagna is a comforting, creamy dish that layers fresh vegetables with rich cheeses to create a hearty meal everyone will love. Perfect for family dinners or impressing guests, this recipe is simple to prepare and bursting with flavor. Each bite delivers a delightful medley of textures and tastes, making it an unforgettable addition to your dinner table.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 9 lasagna noodles
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 2 cups fresh spinach (or 1 cup frozen, thawed)
- 1 cup bell peppers (chopped)
- 1 cup zucchini (sliced thinly)
- 1 cup mushrooms (sliced)
- 2 cloves garlic (minced)
- 2 cups Alfredo sauce
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- In a skillet, heat olive oil over medium heat. Sauté bell peppers and mushrooms for about five minutes until tender. Add garlic and spinach; stir until wilted.
- In a bowl, mix cottage cheese, ricotta cheese, half of the mozzarella cheese, salt, pepper, and Italian seasoning until well combined.
- Start layering in the baking dish: spread a thin layer of Alfredo sauce at the bottom, followed by three lasagna noodles side by side. Add half of the cheese mixture and half of the sautéed veggies. Repeat with another layer of sauce and noodles.
- For the final layer, place three noodles on top, cover with remaining Alfredo sauce, and sprinkle with the rest of the mozzarella cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Feel free to customize your veggie selection based on seasonal produce or personal preferences. Let the lasagna rest for about 10 minutes before slicing to allow it to set better. Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for later use.