Veggie Lasagna

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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

Cook Time1 hour
Total Time1 hour


  • 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


  • Cook the lasagna according to the package directions; drain. Preheat the oven to 350°F.
  • 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.
  • Add the Steamin’ Greens and reduce the heat to medium-low; cover, and cook for 10 minutes, or until the vegetables are tender.
  • Stir in the nutmeg, salt, and pepper.
  • Meanwhile, in a medium bowl, combine the Alfredo sauce, ricotta cheese, 1/2 cup mozzarella cheese, and 1/2 cup Parmesan cheese; mix well.
  • 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.
  • 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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Kid-Friendly, Pasta, Vegetarian
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Recipe and photo are provided by Salad Savoy

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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