Vegetarian lasagna can seem overwhelming to make from scratch. It has multiple steps and there are just too many delicious vegetable combinations to choose from. It’s tempting to skip the mess and snag the boxed version from the freezer section of the grocery store. I’m begging you - please don’t do that. It might seem like a lot of work, but seriously- it’s not. This recipe is easy peasy and oh so nutritious! It’s far superior than anything you find in your grocery store. So again, skip the freezer section and make this scrumptious green and white lasagna instead.
The multiple steps in this recipe can easily be done ahead of time to save time and energy during the week. It might not be ideal to do each one of these steps when you come home after a long, tiring day at work. So if you’re planning to eat this mid week after an 8 hour work day and stopping at the gym, prep the ingredients ahead of time and set yourself up for success. To do this, chop up the veggies and make the sauce ahead of time. Shoot- if you wanted to, you could prep this entire dish a day or two in advance and leave it covered in the refrigerator until lasagna day.
Lasagna day- now that has got to be the best day of the week. Especially if the lasagna is already made up and ready to bake!
This massive casserole is also perfect for those Sunday afternoons when you have a few free hours and a hearty appetite. Even better news? The recipe makes more than enough to reheat the leftovers throughout the week when you just don’t have the time or desire to cook. The weeks that I make this dish- I bring it to work with me for lunch. Not only am I saving cash money, but I also get to make my coworkers jealous of my far superior lunch when we all sit down to eat together.
If your Cauliflower Alfredo Sauce is already prepared (or you’re using jarred sauce), you’ll want to begin by cooking the lasagna noodles. I prefer to use whole wheat noodles for this dish because they pack a greater nutritional punch when compared to plain white pasta. Cook the noodles according to the package instructions in boiling water (minus 1-2 minutes). You won’t need to cook them all the way through because the noodles will continue to cook in the oven. Make sure that you drain the noodles really well. If not, your lasagna will be soggy and watery. Yuck!
Set a timer for your noodles and start prepping your veggies. Yes, for real- set a timer! You’re going to forget about the noodles once you start chopping. Like to live dangerously? I understand, go ahead- ignore my precious advice - but don’t say I didn’t warn ya!
Now, time to turn our attention toward the vegetables, which are definitely the “green” in this lasagna. I like to use broccoli, asparagus, baby portobello mushrooms, basil, and garlic. Chop them up to be roughly the same size. I chopped both the mushrooms and the broccoli into pieces. Then, sliced the asparagus into small rounds, minced the garlic, and shredded the basil into tiny strips. Feel free to toss the vegetables all together or keep them separate for easy layering. Just be sure that all your chopping is done before you start the layering. - this will really make it easy.
Let’s chat about the cheese. I like to use extra sharp white cheddar for this recipe. It has a strong cheese flavor and brings a real bite to the dish! I am rather cheese conscious and try not to go overboard but if you can’t live without a lasagna that is oozing with melted cheese, feel free to use more than the recipe calls for. Make this dish your own and use the amount of cheese that feels right for you. My favorite sharp cheddar comes from Old Croc, an Australian cheese company that proudly uses grass fed dairy- an absolute must for me!
When you have your sauce made, your vegetables chopped, your noodles cooked, and your cheese shredded, you’re ready to go! Start that layering!
Begin by spreading some of the Alfredo sauce on the bottom of the pan to help stop the noodles from sticking. Place a layer of noodles so that it completely covers the bottom of the pan. Add another layer of sauce and then distribute the vegetables evenly. Sprinkle with a handful of the shredded cheese. Repeat this process - noodle, sauce, veggies, and cheese - until you’ve used all of your ingredients. I like to finish the lasagna with a layer of sauce and a final sprinkling of cheese.
Put the lasagna in a 375 degree oven and bake for at least 30 minutes, uncovered. You’ll know it’s done when the top is golden and bubbling and most of the liquid has evaporated.
Let the lasagna sit for at least 10 minutes before cutting it into squares. This allows the dish to set up so it doesn’t completely fall apart when you serve it. Pair this with a big salad for dinner and you’ll have a meal that your whole family will love!
Green and White Lasagna
2 cups cauliflower Alfredo sauce, (could use store bought)
1 package baby Portobello mushrooms, chopped
1 bunch broccoli, chopped
1 bunch asparagus, chopped into small rounds
8 cloves garlic, minced
1 bunch basil, finely shredded
1 pound whole wheat lasagna noodles, par cooked
4 - 7 ounces extra sharp cheddar cheese, shredded
Preheat oven to 375 degrees.
Make the cauliflower Alfredo sauce ahead of time. Refrigerate until ready to use.
Prepare the sauce and vegetables. Roughly chop the mushrooms and broccoli, dice the asparagus into small rounds, finely mince the garlic, and shred the basil. Set aside for layering.
Cook the lasagna noodles in boiling water until partially cooked. Do not cook them all the way through as they will continue to cook while in the oven. Drain the pasta really well.
Shred the cheese or use pre-shredded.
In a large pan, spread a thin layer of Alfredo sauce on the bottom of the pan. Layer in the pasta, sauce, vegetables, and cheese. Repeat until all ingredients are used.
Bake the lasagna at 375 degrees, uncovered, for 30 minutes or until the top is golden and bubbling with the excess liquid evaporated. Let the dish stand for at least 10 minutes. Cut into squares and serve.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.