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Drunken White Lasagna (Vegetarian)

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“oh my, this ended up dangerous. i think i need to try this more often with different veggies like leeks, portabellos, fresh tomatoes, etc. the amounts are all approximate. i just threw this together. resist the urge to use dried basil or powdery kraft parmesan, they do NOT taste the same. you could probably freeze this, pre-assembled or partially cooked, just like most lasagna.”
READY IN:
1hr 20mins
SERVES:
6-9
YIELD:
1 9" square lasagna
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 325f, grease a 9" square pan.
  2. mix everything except cheeses and noodles in a bowl, adjust seasonings and liquid if needed. it should be the consistency of a thick tomato sauce. swap out the veggies as you like.
  3. layer sauce and 4 noodles per layer three times (start and end with noodles), reserving a bit of sauce for the top.
  4. spread the last thin layer of sauce, followed by the mozza and parmesan. cover with foil.
  5. bake at 325f for an hour or until noodles are soft. uncover and turn the heat up to 400f for 10 min to brown cheese.
  6. let cool for 10 min, serve with a mild salad and white wine.

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