Ingredients
- Lasagna noodles: 1 box (16 ounces)
- Ricotta cheese: 15 ounces
- Frozen chopped spinach, thawed and squeezed dry: 10 ounces
- Mixed vegetables (broccoli, carrots, zucchini), chopped: 4 cups
- Alfredo sauce: 24 ounces
- Shredded mozzarella cheese: 2 cups
- Grated Parmesan cheese: 1/2 cup
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions; drain and set aside.
- Step 2: In a large bowl, combine ricotta cheese, spinach, half of the Parmesan cheese, and salt and pepper to taste.
- Step 3: Heat olive oil in a large skillet over medium heat. Add chopped vegetables and cook until tender-crisp, about 8-10 minutes.
- Step 4: Spread a thin layer of Alfredo sauce in the bottom of a 9×13 inch baking dish. Layer noodles, ricotta mixture, cooked vegetables, and Alfredo sauce. Repeat layers, ending with a layer of noodles topped with Alfredo sauce.
- Step 5: Sprinkle with mozzarella cheese and the remaining Parmesan cheese.
- Step 6: Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
- For easier slicing, let the lasagna cool for at least 15 minutes before serving – it firms up beautifully!
- Reheat individual slices in the microwave with a splash of milk or cream to prevent them from drying out.
- Serve with a simple side salad dressed with a light vinaigrette to brighten the richness of the lasagna.
- Squeeze the thawed spinach extra dry to prevent a watery lasagna.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American