double loaded veggie lasagna

★★★★★ 1 Review
foundmyzen avatar
By Teresa Jacobson
from 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 for this recipe.

★★★★★ 1 Review
serves 15
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