Ingredients
Scale
- 12 no-boil lasagna noodles
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups chopped spinach
- 1 red bell pepper, diced
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 2 cups sliced mushrooms
- 2 cups Alfredo sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a skillet, heat olive oil and sauté bell pepper, squash, zucchini, and mushrooms until tender. Season with salt and pepper.
- Spread a thin layer of Alfredo sauce at the bottom of the dish.
- Arrange a layer of lasagna noodles over the sauce.
- Spread half of the sautéed vegetables and spinach over noodles, then dollop with ricotta cheese and sprinkle with mozzarella and Parmesan.
- Repeat layers until ingredients are used, ending with a top layer of noodles, sauce, and cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Feel free to add your favorite vegetables or adjust cheese quantities.
- For a vegan version, substitute ricotta with tofu and use vegan cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg