Double Loaded Veggie Lasagna

Teresa Jacobson


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 Loaded Veggie Pasta Sauce- slow cooker for this recipe.


★★★★★ 1 vote

15 Min
1 Hr


  • 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

Printable Recipe Card

About Double Loaded Veggie Lasagna

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy

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