Light & Loaded Lasagna Primavera Alfredo: A Healthy and Gluten-Free Recipe
Ultra cheesy, extra creamy lasagna alfredo packed with EIGHTEEN cups of vegetables. Lightened up to reduce saturated-fat, and even gluten-free lasagna noodles can be used if needed! This makes a huge dish, perfect for busy weeknight leftovers.
Cook Time1hr10mins
Course: Main Course
Cuisine: Italian
Keyword: lasagna primavera recipe
Servings: 8
Ingredients
60ozfrozen vegetables, Normandy Blend
20ozfrozen, chopped spinachthaw and drain well (squeeze out moisture)
3cupsricotta cheese (part-skim or whole milk)
1/2tspsalt
16ozshredded mozzarella cheese (part-skim or whole milk)about 4 cups
4-6ozshredded parmesan cheeseabout 1.5 cups
315-oz jarsAlfredo sauce light Alfredo sauce works well
12eachno-boil lasagna noodlesTinkyada gluten-free noodles worked great!
Instructions
Prepare the Pan and Oven
Lightly spray a 9X13-inch pan with non-stick cooking spray.
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.
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.
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.
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.