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double loaded veggie lasagna

(1 rating)
foundmyzen avatar
Recipe by
Teresa Jacobson
@foundmyzen
New Orleans, LA

This is an amazing vegetable lasagna that is so tasty and filling you will NEVER miss the meat! If you can find a low sodium or low fat alfredo sauce, you will be able to make this even more healthy! You must use my recipe http://www.justapinch.com/recipes/main-course/italian/loaded-veggie-pasta-sauce-slow-cooker.html?p=1 for this recipe.

(1 rating)
yield 15 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For double loaded veggie lasagna

  • 15 oz
    alfredo sauce
  • 10 oz
    frozen broccoli, thawed & drained & chopped
  • 2 c
    shredded mozzarella
  • 3/4 c
    grated parmesan cheese
  • 5 1/2 c
    loaded veggie pasta sauce (my recipe posted on jap)
  • 10
    no-boil lasagna noodles

How To Make double loaded veggie lasagna

  • 1
    Preheat oven to 350 degrees F. Coat a 13x9 glass baking dish with nonstick spray.
  • 2
    In a medium bowl, blend Alfredo sauce and chopped broccoli.
  • 3
    In a separate bowl, combine mozzarella and parmesan.
  • 4
    Spread 1/2 the Loaded Pasta Sauce in bottom of the dish. Top with with 5 of the lasagna noodles.
  • 5
    Spread on all of the Alfredo mixture. Top with 1/2 of the cheese mixture and last 5 noodles.
  • 6
    Spread remaining Loaded Pasta Sauce and top with remaining cheese.
  • 7
    Cover with foil. Bake for 55 minutes in preheated oven. Uncover & bake for an additional 10 minutes more. Let stand for 10 minutes before serving.
  • 8
    Nutritional Info--- 272 calories per serving 10.3g fat (6g saturated) 29mg cholesterol 1717mg sodium (this is mainly from the jar Alfredo sauce) 32g carbs (2.4g dietary fiber 5.4g sugars) 13.6g protein
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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