Description
Loaded Veggie White Lasagna is a delightful twist on traditional lasagna, featuring layers of creamy white sauce, vibrant vegetables, and gooey cheese. This comforting dish combines the richness of ricotta and mozzarella with the freshness of spinach and zucchini, making it a perfect choice for family gatherings or cozy nights in. Easy to customize based on seasonal produce, this lasagna not only satisfies your taste buds but also enhances your vegetable intake. With its inviting aromas and colorful presentation, it’s a dish that brings warmth and joy to any table.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups whole milk ricotta cheese
- 2 cups fresh spinach (or 1 cup frozen)
- 1 medium zucchini (sliced thinly)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups heavy cream
Instructions
- Preheat your oven to 375°F (190°C) and lightly coat a baking dish with nonstick spray.
- In a skillet over medium heat, add olive oil and sauté garlic, zucchini, and spinach until tender (about 5 minutes).
- In a saucepan over low heat, combine heavy cream with half of the Parmesan until smooth. Stir in oregano and basil.
- Spread a thin layer of sauce at the bottom of the dish. Layer noodles, half of the ricotta mixture, sautéed veggies, mozzarella cheese, and more sauce. Repeat layers.
- Finish with noodles topped with remaining sauce and mozzarella.
- Cover loosely with foil and bake for about 30 minutes; remove foil for the last 10 minutes until golden brown. Let cool before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 570mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 80mg