Creamy rich, satisfying, nutritious, veggie lasagna.

This creamy vegetable lasagna recipe is a delightful blend of flavors and textures. The combination of fresh vegetables like mushrooms, bell peppers, zucchini, squash, and spinach adds a medley of vibrant tastes and nutrients. The ricotta, mozzarella, and Parmesan cheeses create a rich and creamy filling that perfectly complements the vegetables. The layers of marinara and Alfredo sauces enhance the dish with tangy and creamy notes, making it incredibly satisfying. Serve this lasagna with a side of garlic bread and a crisp green salad for a complete meal that’s both comforting and nutritious.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2 cups marinara sauce
• 1 cup Alfredo sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh chopped basil, diced or sliced tomatoes for garnish

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
4. Add mushrooms, bell pepper, zucchini, and yellow squash. Cook until tender, about 5 minutes. Stir in chopped spinach until wilted. Season with salt and pepper.
5. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese.
6. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
7. Place 3 lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mixture over the noodles. Add 1/3 of the sautéed vegetables. Drizzle with a bit of Alfredo sauce.
8. Repeat the layers two more times, finishing with a layer of lasagna noodles and the remaining marinara sauce. (I usually save a few veggies to sprinkle on top of last noodle layer because I like the way it looks — before the cheese top)
9. Sprinkle the remaining mozzarella and Parmesan cheese on top.
10. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
11. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and tomato.