A Great White Lasagna Recipe

Many variations on the traditional lasagna recipe are out there, including a white lasagna recipe. Vegetable lasagnas are healthy and just as satisfying as the meat-based ones. When cooking lasagna with veggies, try using Alfredo sauce instead of tomato sauce, which will make this lasagna even richer and more comforting.

White Lasagna Vegetable Recipe
Ingredients You Will Need:
1 small zucchini, sliced
1 eggplant, sliced
½ cup olive oil
1 large onion, diced
3 garlic cloves, pressed
1 package of frozen spinach, drained
2 cans of mushrooms, drained
1 can diced tomatoes
1 tablespoon cornstarch
2 tablespoons water
1 egg
15 ounces ricotta cheese (could be low-fat)
¾ cup milk
16 ounces red pepper alfredo sauce
6 ounces no-bake lasagna noodles
2 cups mozzarella cheese

Start by preheating your oven to 400 degrees. Then take the sliced zucchini and eggplant, and put them on a cookie sheet. Drizzle them with olive oil, and stick them in the oven until they look like they've gotten a little color. While they're in there, sauté the onions and garlic in a little butter. Then take out the eggplant and zucchini, and combine the vegetables with the onions and garlic. Toss the spinach, mushrooms and tomatoes into the mix. After a few minutes, remove from heat.

Separately, mix the cornstarch and water together, and then pour over the veggies. In a separate bowl, combine the egg, ricotta and milk.

Now prepare the baking pan. Grease it, and add in a little bit of the Alfredo sauce on the bottom. Next put a layer of lasagna noodles, a little bit of the veggies, mozzarella cheese and more alfredo sauce. Repeat this pattern until you get to the top layer. Here, add more sauce, and sprinkle the top with mozzarella cheese and grated parmesan (optional). Then wrap the pan in aluminum foil, and bake for at least 30 minutes. When it's finished, let the lasagna cool for a few minutes before serving. Serve with a small garden salad and garlic bread.