White Vegetable Lasagna Recipe

Name: White Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces lasagna noodles, cooked; 16 ounces red pepper alfredo sauce; 1 (10 ounce) frozen spinach, drained well; 2 (4 ounce) cans mushrooms, drained; 1 small zucchini, sliced; 1 eggplant, sliced; 2 carrots, sliced; 1 large onion, diced; 3 garlic cloves, pressed; 1 (14 1/2 ounce) can diced tomatoes, drained; 15 ounces ricotta cheese; 3/4 cup milk; 1 egg; 1 -2 cup mozzarella cheese; 1 tablespoon cornstarch; 2 tablespoons water

Servings: persons

6 ounces lasagna noodles, cooked
16 ounces red pepper alfredo sauce
1 (10 ounce) frozen spinach, drained well
2 (4 ounce) cans mushrooms, drained
1 small zucchini, sliced
1 eggplant, sliced
2 carrots, sliced
1 large onion, diced
3 garlic cloves, pressed
1 (14 1/2 ounce) can diced tomatoes, drained
15 ounces ricotta cheese
3/4 cup milk
1 egg
1 -2 cup mozzarella cheese
1 tablespoon cornstarch
2 tablespoons water

1
Heat oven to 400u00b0F.
2
On a cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with olive oil and salt, bake until veggies get some color.
3
Saute onions & garlic in butter until garlic is fragrant and onions are semi-translucent.
4
Add zucchini, carrots and eggplant to onions.
5
Also add canned mushrooms, drained spinach & tomatoes to veggies.
6
Mix corn starch and water, add to veggies over heat.
7
Mix ricotta, milk and egg together.
8
Grease pan.
9
Pour a little Alfredo sauce on bottom of pan.
10
Press one layer lasagna noodles into sauce.
11
Layer 1/3 veggies, 1/3 cheese and more sauce.
12
Repeat twice more, until at the top of the pan.
13
Sprinkle 1-2 cups mozzarella cheese on top.
14
Cover and bake 30 minutes.
15
Remove cover, bake until cheese is browned.
16
Serve with garlic bread.

698

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 6 ounces lasagna noodles, cooked, 16 ounces red pepper alfredo sauce, 1 (10 ounce) frozen spinach, drained well, 2 (4 ounce) cans mushrooms, drained, and more.

Yes, White 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!

White Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions