When I was in college, I had to take a combination psychology and sociology class for my scholarship. While the class was very strange and interesting, it wasn’t the most fun I ever had. The professors required (Maybe it was voluntary? I can’t imagine I would’ve volunteered if I hadn’t been forced) that we go to some sort of sociology conference that my university happened to be hosting.
When I got there, all of the vegetarian meal tickets had been taken. I was pretty reserved to the fact that I would just not get to eat all day, but during lunch I somehow got the waiter to either give me someone else’s vegetarian lasagna or to scrounge up an extra slice (Sorry if someone went hungry because I ate theirs!). That lasagna helped me tune out whatever socio-babble I definitely wasn’t going to understand and face plant into perfection. I kid you not, this was the best lasagna of my life. I’ve been searching for a lasagna even half as amazing ever since. Thinking about it, I half wonder if I was subjected to some sort of strange sociological experiment 😉
While this lasagna really doesn’t come close to that magical meal, it’s good in its own right. In fact, Josh raved about this. Seriously. He doesn’t rave. He shovels into his mouth and might say “yeah, it’s good” if I prod him hard enough. Apparently the secret to his taste buds involves Alfredo sauce, noodles, and Brussels sprouts.
9 – 12 whole wheat or gluten free lasagna noodles (See note!)
Preheat oven to 375 degrees F. Spritz a nonstick casserole dish with nonstick spray (9 x 13″ works best).
Combine the Alfredo sauce, garlic, and water and season with salt and pepper. In a separate dish combine the mushrooms, broccoli, and Brussels.
Spread a thin layer of sauce on the bottom of the dish. Top with the following layers: ⅓ of the noodles, ½ c spinach, ½ of the veggies, ½ c cheese, ⅓ remaining sauce. Repeat layer.
Top with remaining noodles, sauce, and cheese. Garnish top with spinach, if desired.
Cover with foil or a lid and bake for 45 minutes. Remove foil and bake an additional 15 minutes, until cheese is melty on top.
Let cool for 10 minutes, then serve.
Nutritional estimate not included — will vary based on noodle and sauce selection. The additional water will cook standard whole wheat or regular lasagna noodles — no preboil required! If using gluten free noodles, pre-cook noodles and reduce additional water to ½ c. Cook time can be reduced to 30 minutes covered, 15 minutes uncovered. The sauce will mostly be absorbed by the noodles, but it will maintain the flavor. If you want a saucier lasagna, increase Alfredo sauce by ½ c.