Saucy Cheese-Vegetable Lasagna Recipe

Name: Saucy Cheese-Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10-ounce) packages frozen chopped spinach, thawed; 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided; 2 (15-ounce) containers ricotta CHEESE; 1 (8-ounce) container chive-and-onion-flavored soft cream CHEESE; 4 ounces provolone CHEESE, shredded; 1 teaspoon pepper; 2 large eggs, lightly beaten; 2 (10-ounce) containers refrigerated Alfredo sauce, divided; 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped; 2 (3-ounce) packages shredded Parmesan CHEESE; 1/4 cup mayonnaise; 6 green onions, sliced; 12 lasagna noodles, cooked

Servings: persons

2 (10-ounce) packages frozen chopped spinach, thawed
1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
2 (15-ounce) containers ricotta CHEESE
1 (8-ounce) container chive-and-onion-flavored soft cream CHEESE
4 ounces provolone CHEESE, shredded
1 teaspoon pepper
2 large eggs, lightly beaten
2 (10-ounce) containers refrigerated Alfredo sauce, divided
2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
2 (3-ounce) packages shredded Parmesan CHEESE
1/4 cup mayonnaise
6 green onions, sliced
12 lasagna noodles, cooked

1
Drain spinach, and press between layers of paper towels to remove excess moisture.
2
Stir together spinach, 1 cup mozzarella cheese, and next 5 ingredients.
3
Stir together 1 container of Alfredo sauce and next 4 ingredients.
4
Spread remaining container of Alfredo sauce evenly into bottom of 2 lightly greased 8-inch square baking dishes. Top each with 2 lasagna noodles and one-fourth of spinach mixture. Repeat procedure with 4 noodles and remaining spinach mixture. Top evenly with remaining 4 noodles, and spread with artichoke mixture.
5
Bake both casseroles at 350u00b0 for 40 minutes or just until set and lightly browned. Sprinkle evenly with remaining 1/2 cup mozzarella cheese, and bake 5 more minutes. Let stand 15 minutes.
6
Cool one casserole. Wrap in heavy-duty aluminum foil, and freeze up to 1 month.
7
Note: Thaw frozen casserole in refrigerator overnight. Bake, covered, at 350u00b0 for 45 to 50 minutes.

1979

kcal

Calories

Fat

245

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (10-ounce) packages frozen chopped spinach, thawed, 1 1/2 cups (6 ounces) shredded mozzarella cheese, divided, 2 (15-ounce) containers ricotta CHEESE, 1 (8-ounce) container chive-and-onion-flavored soft cream CHEESE, and more.

Yes, Saucy Cheese-Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saucy Cheese-Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions