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White Vegetable Lasagna

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“Everything you could ever ask for from a veggie lasagna. Try it, I know you'll be glad you did! Feel free to add whatever vegetables you fancy.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400°F.
  2. On a cookie sheet, place sliced eggplant, zucchini and carrots.Drizzle with olive oil and salt, bake until veggies get some color.
  3. Sauté onions & garlic in butter until garlic is fragrant and onions are semi-translucent.
  4. Add zucchini, carrots and eggplant to onions.
  5. Also add canned mushrooms, drained spinach & tomatoes to veggies.
  6. Mix corn starch and water, add to veggies over heat.
  7. Mix ricotta, milk and egg together.
  8. Grease pan.
  9. Pour a little Alfredo sauce on bottom of pan.
  10. Press one layer lasagna noodles into sauce.
  11. Layer 1/3 veggies, 1/3 cheese and more sauce.
  12. Repeat twice more, until at the top of the pan.
  13. Sprinkle 1-2 cups mozzarella cheese on top.
  14. Cover and bake 30 minutes.
  15. Remove cover, bake until cheese is browned.
  16. Serve with garlic bread.

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