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Being half Sicilian, I grew up eating a lot of pasta. A LOT of pasta. Spaghetti, penne with Italian sausage, lasagna, all with red sauce, at least once a week.
As an adult, I rebelled against red sauce, until I started making my own (but that’s a whole ‘nother post).
I became a much bigger fan of garlic and olive oil (preferably over penne with broccoli), Alfredo, primavera, vodka sauce–anything except marinara.
So when I found a recipe that loosely resembled this one, I jumped on it. Of course, I have to tweak, and change, and do things my way, so after some trial and error, I came up with this creamy lasagna that my family LOVES.
Now, I know the package says no-boil lasagna noodles. I know this. I also know that if I parboil them, they still maintain their integrity, so they’re easier to set in layers, but it also cuts the baking time in half.
It’s entirely up to you whether or not you want to boil them, parboil them, or just lay them in the pan straight out of the box. Just adjust your baking time accordingly.
Start by pouring enough Alfredo sauce into the bottom of a 13×9 to just cover it, then lay down your first layer of noodles and cover with another thin layer of sauce.
Saute a small onion and a package of sliced mushrooms in a little olive oil until lightly browned. Season with salt and pepper, then spread over the noodles and sauce. Lay down another layer of noodles and sauce.
Squeeze as much water as you can out of a 20 oz bag of spinach and combine it with garlic salt and pepper to taste. Spread this mixture over the noodles and sauce, then top with two cups of shredded mozzarella, pepperjack, or a combination of whatever cheeses that you like.
Build the final layer with another layer of noodles and sauce, and the last two cups of shredded cheese.
Bake at 350 degrees for 30-40 minutes, or until the cheese is melted and the noodles are tender.
Serve with a simple green salad and garlic bread for a hearty comfort-food dinner.
What You’ll Need:
One package of lasagna noodles–you’ll use about 12 noodles
Two jars of Alfredo sauce
20 oz package of frozen spinach
small package of mushrooms, sliced
one medium onion
salt, pepper, and garlic salt to taste
4 cups of shredded mozzarella, or other cheese
Olive oil to saute vegetables
What’s your favorite pasta and sauce combination? Let us know in the comment section below!
Creamy, cheesy veggie lasagna that even your kids will like!
1 box lasagna noodles–you’ll use about 12
2 jars Alfredo Sauce
20 ounce package of frozen spinach, thawed
1 package slice mushrooms
1 medium onion
salt, pepper, and garlic salt, to taste
4 cups shredded mozzarella or pepperjack cheese
2 tablespoons olive oil
Preheat the oven to 350 degrees
Parboil the lasagna noodles for 8-10 minutes, then drain.
Start by pouring a layer of Alfredo sauce in the bottom of a 13×9 pan, then lay a layer of noodles atop the sauce.
Slice the onion and saute in olive oil. Add the mushrooms and saute until cooked.
Season with salt and pepper, and spread over the first layer of noodles.
Lay down another layer of noodles and top with more sauce.
Squeeze the liquid out of the spinach and season with garlic salt and pepper. Spread over the noodles and sauce in the pan.
Top with 2 cups shredded cheese.
Build the final layer with another layer of noodles, sauce, and the last two cups of shredded cheese.
Bake for 30-40 minutes, or until the cheese is melted and the noodles are tender.
Serve with a simple green salad and garlic bread
- Prep Time:20 minutes
- Cook Time:35-40 minutes
- Category:Main Dish
Keywords: creamy spinach and mushroom lasagna, vegetable lasagna
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