0 from 9 votes
Vegetable Lasagna with White Sauce
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!
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
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 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
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.
Cup of Yum
Notes
- Store any leftover vegetable lasagna in an airtight container in the fridge for up to 3 days!
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.