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Vegetable Lasagna

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
Keyword Vegetable Lasagna, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author I Heart Recipes


  • 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!