Vegetable Lasagna with White Sauce
This creamy vegetable lasagna is packed with veggies and cheese. Try this simple recipe for a flavorful family dinner.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
- 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
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 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 the 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 add 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 to brown the cheese.
Cool for 15 minutes before cutting.
Serve & enjoy!