Saucy Cheese-Vegetable Lasagna

Health score
31%
Saucy Cheese-Vegetable Lasagna
45 min.
6
1113kcal

Suggestions


If you’re looking for a comforting, hearty dish that perfectly combines cheesy indulgence with healthy vegetables, look no further than our Saucy Cheese-Vegetable Lasagna. This delightful recipe makes for an ideal lunch or dinner option, and it’s sure to impress your family and friends with its rich flavors and creamy textures. Imagine layers upon layers of deliciousness—soft pasta noodles enveloping a creamy mixture of chopped spinach, artichoke hearts, and a blend of flavorful cheeses.

Not only is this lasagna visually gorgeous, showcasing vibrant colors, but it's also packed with nutritional benefits, thanks to the addition of spinach and artichokes. Our clever use of Alfredo sauce lends a sumptuous richness, making every bite decadently creamy. Plus, it’s quick to prepare, ready in just 45 minutes, allowing you to sneak in more time for what you love.

This recipe serves six and, despite its generous portions, there’s always room for a second helping! You can even prepare one casserole to enjoy tonight and freeze the other for a busy day ahead, making it a fantastic meal-prepping choice. So roll up your sleeves and get ready to delight your taste buds with this enticing Saucy Cheese-Vegetable Lasagna that is sure to become a family favorite!

Ingredients

  • 20 ounce alfredo sauce refrigerated divided
  • 28 ounce artichoke hearts drained coarsely chopped canned
  • ounce chive-and-onion-flavored cream cheese soft
  • 12  lasagna noodles cooked
  • large eggs lightly beaten
  • 20 ounce pkt spinach frozen thawed chopped
  •  green onions sliced
  • 0.3 cup mayonnaise 
  • ounce parmesan cheese shredded
  • teaspoon pepper 
  • ounces provolone cheese shredded
  • 30 ounce ricotta cheese 
  • ounces mozzarella cheese shredded divided

Equipment

  • paper towels
  • oven
  • aluminum foil

Directions

  1. Drain spinach, and press between layers of paper towels to remove excess moisture.
  2. Stir together spinach, 1 cup mozzarella cheese, and next 5 ingredients.
  3. Stir together 1 container of Alfredo sauce and next 4 ingredients.
  4. Spread remaining container of Alfredo sauce evenly into bottom of 2 lightly greased 8-inch square baking dishes. Top each with 2 lasagna noodles and one-fourth of spinach mixture. Repeat procedure with 4 noodles and remaining spinach mixture. Top evenly with remaining 4 noodles, and spread with artichoke mixture.
  5. Bake both casseroles at 350 for 40 minutes or just until set and lightly browned.
  6. Sprinkle evenly with remaining 1/2 cup mozzarella cheese, and bake 5 more minutes.
  7. Let stand 15 minutes.
  8. Cool one casserole. Wrap in heavy-duty aluminum foil, and freeze up to 1 month.
  9. Note: Thaw frozen casserole in refrigerator overnight.
  10. Bake, covered, at 350 for 45 to 50 minutes.

Nutrition Facts

Calories1113kcal
Protein20.5%
Fat58.04%
Carbs21.46%

Properties

Glycemic Index
45.08
Glycemic Load
18.85
Inflammation Score
-10
Nutrition Score
39.541304380997%

Flavonoids

Kaempferol
0.16mg
Quercetin
1.28mg

Nutrients percent of daily need

Calories:1112.51kcal
55.63%
Fat:71.03g
109.27%
Saturated Fat:38.26g
239.11%
Carbohydrates:59.08g
19.69%
Net Carbohydrates:51.75g
18.82%
Sugar:6.39g
7.1%
Cholesterol:278.35mg
92.78%
Sodium:2343.42mg
101.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:56.44g
112.88%
Vitamin K:395.29µg
376.47%
Vitamin A:12867.66IU
257.35%
Calcium:1110.98mg
111.1%
Selenium:77.26µg
110.37%
Phosphorus:770.64mg
77.06%
Manganese:1.14mg
57.16%
Vitamin B2:0.84mg
49.13%
Folate:184.33µg
46.08%
Zinc:5.28mg
35.22%
Magnesium:136.57mg
34.14%
Vitamin B12:1.9µg
31.73%
Fiber:7.33g
29.34%
Iron:4.84mg
26.87%
Vitamin E:3.68mg
24.52%
Potassium:664.72mg
18.99%
Vitamin B6:0.37mg
18.49%
Copper:0.33mg
16.56%
Vitamin B1:0.17mg
11.26%
Vitamin B5:1.07mg
10.69%
Vitamin C:7.45mg
9.03%
Vitamin B3:1.32mg
6.61%
Vitamin D:0.99µg
6.57%
Source:My Recipes