White Vegetable Lasagna
Ellen Whiteman
A delicious and creamy white vegetable lasagna that is gluten-free and vegetarian. This Italian-inspired dish is baked to perfection and loaded with cheesy goodness.
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20 mins
80 mins
Nutritional Value
Ingredients
cooked according to package directions and drained
thickly sliced
about 2 cups
loosely packed, chopped, plus 1 tablespoon leaves for garnish
one 24-ounce tub
sliced into 1/6-inch-thick ribbons with a vegetable peeler
sliced into 1/8-inch-thick ribbons with a vegetable peeler
about 3 cups
Instructions
Cook the noodles according to the package directions. Drain.
Heat a large saute pan over medium-high heat. Add the olive oil, mushrooms, and garlic and sauté until the mushrooms are tender and just starting to brown, about 5 minutes. Remove from the heat and set aside to cool for at least 5 minutes.
Preheat the oven to 350°F. Spray a deep lasagna pan (9 × 13 × 3 inches) with cooking spray.
In a large bowl, combine the Parmesan, cream, chopped basil, garlic salt, kosher salt, pepper, cottage cheese, ricotta, and eggs. Mix well, then stir in the mushrooms.
Spread ½ cup of the cheese/mushroom mixture to cover the bottom of the lasagna pan.
Make the following layers: 5 noodles, 2 cups of the cheese/mushroom mixture, half of the zucchini and squash, 6 mozzarella slices, and 1 cup Italian cheese blend.
Repeat step 6.
Top with a final layer of 5 noodles, 2 cups of the cheese/mushroom mixture, 6 mozzarella slices, and 1 cup Italian cheese blend.
Cover the pan with foil. Bake for 1 hour, then remove the foil and bake until the top is browned, about 20 minutes longer.
Sprinkle with the basil and serve.
Store, covered, in the refrigerator for 3 to 5 days.
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