Veggie Lasagna
Sep 21, 2014, Updated Jul 27, 2022
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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
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
Instructions
- 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.
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Recipe and photo are provided by Salad Savoy
