Broccoli and Spinach White Lasagna
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ c light Alfredo sauce (canned or homemade)
  • ½ tbsp. minced garlic
  • 1 c water (See note!)
  • salt and pepper
  • 8 oz mushrooms, sliced
  • 2 c finely chopped broccoli
  • 8 - 10 Brussels sprouts, thinly sliced
  • 1½ c fresh spinach
  • 1½ c shredded white cheese
  • 9 - 12 whole wheat or gluten free lasagna noodles (See note!)
Instructions
  1. Preheat oven to 375 degrees F. Spritz a nonstick casserole dish with nonstick spray (9 x 13" works best).
  2. Combine the Alfredo sauce, garlic, and water and season with salt and pepper. In a separate dish combine the mushrooms, broccoli, and Brussels.
  3. 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.
  4. Top with remaining noodles, sauce, and cheese. Garnish top with spinach, if desired.
  5. 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.
  6. Let cool for 10 minutes, then serve.
Notes
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.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/01/08/broccoli-spinach-white-lasagna/