Veggie Lasagna - The Produce Moms

Adding Steamin’ Greens to everyday lasagna is a great way to give it a garden-fresh twist. Just you wait – when greens are made this way, even the kids will love eating them!

Veggie Lasagna

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Veggie Lasagna
Veggie Lasagna
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Course Main Dishes
Cuisine Kid-Friendly, Pasta, Vegetarian
Cook Time 1 hour
Servings
Ingredients
  • 8 cups Steamin' Greens packed and chopped
  • 9 lasagna noodles
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 lb mushroom sliced fresh
  • 1/8 tsp nutmeg ground
  • 1/2 tsp salt
  • 1/2 tsp pepper black
  • 16 oz Alfredo sauce
  • 15 oz ricotta cheese
  • 1 1/2 cups mozzarella cheese shredded, divided
  • 1 cup Parmesan cheese divided
  • 3 medium tomato thinly sliced
Course Main Dishes
Cuisine Kid-Friendly, Pasta, Vegetarian
Cook Time 1 hour
Servings
Ingredients
  • 8 cups Steamin' Greens packed and chopped
  • 9 lasagna noodles
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 lb mushroom sliced fresh
  • 1/8 tsp nutmeg ground
  • 1/2 tsp salt
  • 1/2 tsp pepper black
  • 16 oz Alfredo sauce
  • 15 oz ricotta cheese
  • 1 1/2 cups mozzarella cheese shredded, divided
  • 1 cup Parmesan cheese divided
  • 3 medium tomato thinly sliced
Veggie Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the lasagna according to the package directions; drain. Preheat the oven to 350°F.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and mushrooms, and sauté for 2 to 3 minutes, or until the onion is tender.
  3. Add the Steamin’ Greens and reduce the heat to medium-low; cover, and cook for 10 minutes, or until the vegetables are tender.
  4. Stir in the nutmeg, salt, and pepper.
  5. Meanwhile, in a medium bowl, combine the Alfredo sauce, ricotta cheese, 1/2 cup mozzarella cheese, and 1/2 cup Parmesan cheese; mix well.
  6. In a 9 x 13 baking dish, layer one-third of the sauce mixture, 3 noodles then one-third of the vegetable mixture and one-third of the sliced tomatoes. Repeat the layers 2 more times, ending with sliced tomatoes. Cover with aluminum foil and bake for 1 hour.
  7. Remove from the oven and uncover; sprinkle the remaining 1/2 cup Parmesan cheese and 1 cup mozzarella cheese over the top and bake uncovered for 5 minutes, or until the cheese is melted.

Recipe and photo are provided by Salad Savoy

xoxo The Produce Mom

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