I seem to have a thing for cheesy vegetables (evidence here, here, and here).
My husband has a thing for lasagna.
We work well together.
While I like my vegetables just fine without cheese, I’m noticing a trend for the recipes I’m sharing. Mostly because it’s delicious :), but also because I’m cooking more like this because my toddler l-o-v-e-s cheese, and I’m just trying to get veggies in him. (He’s not exactly the biggest fan.)
I made this jam-packed lasagna primavera a few months ago with frozen vegetables, and it was a huge win in the time-saver department. Frozen vegetables have to be cooked a certain way for me to really like them, but they’re so convenient to use and I like the way they taste in mixed dishes. Many people ask me about fresh vs frozen vs canned vegetables. All are fine to use, really! It’s a matter of personal preference, budget, recipe, etc. Buying them frozen can actually be a great benefit, because they are picked and frozen at their peak ripeness. This means that they can contain a high level of nutrients. Plus, they don’t spoil, they’re already prepped, and they can be more cost effective!
This recipe has eighteen cups of vegetables for the whole dish. Eighteen! Srsly! However, chasing a busy toddler doesn’t leave me with enough time to wash and cut that many vegetables. So, a 60 oz bag of frozen vegetables to the rescue! (I used this Birds Eye Normandy Blend)
Oh, and because I doubled this recipe, I really had to find a way to save time.
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This is such a great dish to make for busy families, and who isn’t busy?! I prepped it one day, refrigerated it, and cooked it the next. It is SUCH a good feeling to walk right in the door and put dinner straight in the oven. A real Meatless Monday win!
Do you have any quick Monday night dinner tips? Drop me a line to share!
Enjoy!
Alyssa
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Veggie-Loaded Lasagna Primavera Alfredo
Ingredients
- 60 oz frozen vegetables, Normandy Blend
- 20 oz frozen, chopped spinach thaw and drain well (squeeze out moisture)
- 3 cups ricotta cheese (part-skim or whole milk)
- 1/2 tsp salt
- 16 oz shredded mozzarella cheese (part-skim or whole milk) about 4 cups
- 4-6 oz shredded parmesan cheese about 1.5 cups
- 3 15-oz jars Alfredo sauce
- 12 each no-boil lasagna noodles
Instructions
Prepare the Pan and Oven
- Lightly spray a 9X13-inch pan with non-stick cooking spray.Â
- Preheat oven to 350 degrees.
- Lightly steam vegetables until they are just soft. They will continue to cook more once added to the lasagna.
- In a medium bowl, combine the ricotta, spinach and salt. Mix well.
- Spoon about 3/4 cup alfredo sauce onto the bottom of the pan and spread around in a thin layer.Â
For the Layers:
- Cover the alfredo sauce you spread on the bottom of the pan with four of the lasagna noodles, overlapping slightly.
- Add 1/3 of the lightly steamed vegetables and spread evenly.
- Add 1/3 of the ricotta mixture over the vegetables and spread evenly.Â
- Sprinkle 1/3 of the mozzarella and 1/4 of the Parmesan cheese over the vegetables.
- Pour 1/3 of the remaining alfredo sauce over the cheese. Gently spread it to the edges.Â
- Repeat the layers (steps 1-5) two more times, ending with the last of the alfredo sauce.
Finish It Off
- Sprinkle the rest of the Parmesan cheese over your last layer. The lasagna will be piled high and above the rim, but it will settle as it bakes.
- Lightly spray a piece of foil to keep cheese from sticking, then cover the lasagna. Line a baking sheet with foil to place under the lasagna as it bakes. This will catch the drippings that will bubble over.
- Bake, covered, for 50 minutes. Then uncover and bake 10 minutes longer. Let stand for 15 minutes before serving.
