Vegetable Lasagna with White Sauce
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
12 pieces
-
Calories
372 kcal
-
Course
Main Course
Vegetable Lasagna with White Sauce
Report
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!
Share:
Ingredients
- 9 ounces no-boil lasagna noodles brand DeLallo
- 32 ounces ricotta cheese
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 1 onion chopped, medium
- 1 pound mushrooms sliced
- 2 tablespoons sherry
- 1 tablespoon butter
- 3 cloves garlic minced
- 2 ounces arugula
- 2 zucchini sliced lengthwise
- 4 cups mozzarella cheese shredded
- 1/2 cup Parmesan Cheese
- salt
- black 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.
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
(9%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
