This isn’t your typical tomato based lasagna. We kick up the cheesy factor and the veggie quotient with white sauce, spinach, zucchini, carrots, bell pepper, celery, and plenty of mozzarella. This gooey recipe will fill you up and keep you satisfied and warm for hours. This makes it a wonderful meal for the cooler and colder months.
- 1 cup fresh spinach, chopped
- 1 red, yellow, or orange bell pepper, chopped
- 1 stalk celery, chopped
- 1 inch section of leek, chopped (can use onion)
- 1 clove garlic, minced
- 2 zucchinis, thinly sliced
- 29 ounces Alfredo pasta sauce
- ½ cup almond milk, unsweetened and unflavored
- 1 package lasagna noodles
- 1 egg
- 3 carrots, shredded
- 1 cup shredded mozzarella cheese
- 1 teaspoon paprika
- 2 teaspoons fresh basil, minced (or 1 teaspoon dried)
- Coconut or olive oil
Preheat oven to 350 degrees Fahrenheit. Coat a 10 by 15 inch lasagna pan with coconut oil.
Add a tablespoon of oil to a sauce pan and sauté the bell pepper, celery, leeks, and garlic over medium heat until the leeks are translucent. Add basil and paprika and then stir in the Alfredo sauce and nut milk. Remove from heat.
In a bowl, beat the egg and then combine it with the spinach and ¾ cup of the mozzarella, stirring them together well.
Spread about ½ cup of sauce evenly along the bottom of the pan. Place 3 uncooked noodles over the sauce. Spread half the spinach mixture over the noodles. Sprinkle half the carrots over this and then top with half the zucchini slices. Place 3 more noodles on top and then pour 1 ½ cups of sauce over them. Spread what is left of the spinach mixture, followed by layers of carrots and zucchini. Place 3 more noodles on top and pour the remaining sauce evenly over everything. Sprinkle with the remaining mozzarella.
Cover with foil and bake 50 minutes. Remove foil and bake 10 minutes. Remove from oven and let set 5 minutes before cutting. Makes 9–12 servings.
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