Vegetable Lasagna with White Sauce

Name: Vegetable Lasagna with White Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 pieces
Ingredients: 9 ounces DeLallo No-Boil Lasagna Noodles; 32 ounces ricotta cheese; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/4 teaspoon crushed red pepper; 1 medium onion; 1 pound mushrooms; 2 tablespoons sherry; 1 tablespoon butter; 3 cloves garlic; 2 ounces arugula; 2 zucchini; 4 cups shredded Mozzarella cheese; 1/2 cup Parmesan Cheese; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
12 pieces
Calories
372 kcal
Course
Main Course
Cuisine
Italian, American

Vegetable Lasagna with White Sauce

Gael Hudson

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This zesty vegetable lasagna is a white lasagna variation filled with fresh summer veggies and loads of cheese! It's so easy to make and oh so delizioso!

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Ingredients

Servings

9 ounces DeLallo No-Boil Lasagna Noodles
32 ounces ricotta cheese
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1 medium onion chopped
1 pound mushrooms sliced
2 tablespoons sherry
1 tablespoon butter
3 cloves garlic minced
2 ounces arugula
2 zucchini sliced lengthwise
4 cups shredded Mozzarella cheese
1/2 cup Parmesan Cheese
salt and pepper

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Instructions

Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick spray. Place a large skillet over medium heat and add the butter, onions, mushrooms, and garlic. Saute for 5-10 minutes, stirring occasionally, then add the sherry and cook until all the liquid has absorbed.
Meanwhile mix the ricotta cheese with the dried thyme, oregano, garlic powder, crushed red pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Then once the mushrooms are cooked, scoop them out of the skillet and add the zucchini slices to sear quickly, about one minute per side.
Place 4 lasagna noodles in the bottom of the baking dish, followed by the arugula, one-third of the ricotta, and one third of the mozzarella. Then add another layer of 4 lasagna noodles and top with the mushroom mixture. Cover with one-third of the ricotta and one-third of the mozzarella. Add a final layer of 4 lasagna noodles and top with the seared zucchini slices. Then cover with the remaining ricotta, mozzarella, and the Parmesan cheese.
Cover with foil and bake for 30 minutes. Then uncover and move to the top rack. Bake another 5-10 minutes until the cheese on top starts to get a little crispy. Allow the vegetable lasagna to rest at least 15 minutes, then cut and serve warm.

Notes

Store any leftover vegetable lasagna in an airtight container in the fridge for up to 3 days!

Nutrition Information

Show Details

Serving 1piece Calories 372kcal (19%) Carbohydrates 23g (8%) Protein 23g (46%) Fat 21g (32%) Saturated Fat 13g (65%) Cholesterol 74mg (25%) Sodium 378mg (16%) Potassium 400mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 845IU (17%) Vitamin C 8.3mg (9%) Calcium 417mg (42%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 12pieces

Amount Per Serving

Calories 372 kcal

% Daily Value*

Serving	1piece
Calories	372kcal	19%
Carbohydrates	23g	8%
Protein	23g	46%
Fat	21g	32%
Saturated Fat	13g	65%
Cholesterol	74mg	25%
Sodium	378mg	16%
Potassium	400mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	845IU	17%
Vitamin C	8.3mg	9%
Calcium	417mg	42%
Iron	1.3mg	7%