Enjoy this vegetable lasagna with some freshly baked 5-ingredient beer bread topped with homemade butter made from heavy cream, and finish things off with Boston Cream Bundt Cake for dessert.
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★ Why You’ll Love this Recipe ★
This vegetable lasagna is made with white sauce, layers of healthy fresh vegetables, a blend of cheeses and lasagna noodles.
This layered vegetable lasagna is super easy to make!
This vegetable lasagna gets rave reviews every time yet it's such a simple recipe! Made with fresh veggies and Italian cheeses, you can't go wrong.
Bursting with flavor! Trust me, you won't miss the meat.
With a few shortcuts, this white sauce veggie lasagna comes together quickly.
Here are the two time-saving tricks:
- Jarred Alfredo sauce. You want to go with a quality Alfredo sauce that has added flavors like garlic and a blend of cheese. This adds layers of flavors in one step. My go-to Alfredo sauce is Parmesan Roasted Garlic Parmesan Alfredo sauce.
If you prefer to make your own sauce, that's fine too, of course. Try my white sauce recipe. - Oven-ready noodles. This saves not only time, but also makes clean up much easier. No noodle pot or colander to clean. The noodles cook right in the lasagna, absorbing extra juices from the veggies which makes these extra flavorful too! Win-win.
★ Ingredients You'll Need ★
You can use any vegetables in this veggie lasagna but the ones listed here are my personal favorites.
I really enjoyed eating a lot Stouffer's Vegetable Lovers lasagna in college, ha ha, and this is the combination of vegetables that is in their recipe. So that's what I like to use. You can experiment though and see what tastes best to you!
This veggie lasagna recipe includes:
- Vegetables: Fresh spinach leaves, fresh shredded carrots, thinly sliced yellow squash, and thinly sliced zucchini.
- Alfredo sauce. I recommend Roasted Garlic Parmesan Alfredo sauce. This sauce has a lot of flavor which really brings the vegetables to life.
- Oven-ready lasagna noodles. No need to cook them before hand. Saves time and dishes!
- Cheese. Lots of cheese! A blend of different cheeses help add flavor. Feel free to substitute any of these cheeses to fit your personal taste but here is the blend I really like: ricotta cheese, mozzarella cheese and cheddar cheese.
- Finally, spices. These are optional, but if you love flavor and crave dishes with a lot of spice, feel free to sprinkle in Italian herbs on top of your layers of sauce.
★ How to Make this Recipe ★
This recipe involves a bit of prep work to slice and shred the veggies but then you're just layering everything in a baking dish and popping it in the oven. Super simple.
Here are the basic steps. You can season each layer with salt, pepper and Italian herbs as much or as little as you'd like.
- Layer Alfredo sauce, a thin layer of ricotta cheese and seasonings over top cooked lasagna noodles.
- Add a layer of sliced yellow squash. Add white sauce, ricotta and seasonings.
- Add a layer of spinach. Add white sauce, ricotta and seasonings.
- Add a layer of shredded carrots. Add white sauce, ricotta and seasonings.
- Add a layer of sliced zucchini. Add white sauce, ricotta and seasonings.
- Sprinkle top with cheddar cheese then bake.
Easy! For the full ingredients list and recipe instructions, see below.
You can also check out the video to see this being made step by step. How-to video is located beneath the full recipe.
★ Tips & FAQs ★
What kind of Alfredo sauce is best with veggie lasagna?
I am always amazed at how blending vegetables with cheese can transform into something so delicious! This white-sauce lasagna incorporates jarred Alfredo sauce with extra flavoring, traditional ricotta cheese, a layer of mozzarella and a sprinkle of cheddar cheese.
As I mentioned, I like to use Roasted Garlic Parmesan Alfredo made by Ragu. This sauce has added garlic and Parmesan which really enhances the overall flavor of this dish.
However, you can choose your favorite Alfredo sauce. Just keep in mind, the sauce is key to how this dish will ultimately taste since the veggies themselves are mild in flavor. So be sure to choose a sauce, you personally like. Feel free to also make your own, or seasoned plain alfredo sauce.
White or black pepper — which one is best?
Both work in my opinion. I like the idea of white pepper when I make white sauces because it looks cleaner. But then sometimes I like the look that pepper ads. There's a flavor difference too though.
The difference between the white and black pepper is that black pepper has its outer shell. Whereas, white pepper is just the inside seed of a peppercorn. Since black pepper contains for the seed and shell, it can add a slightly more complex flavor.
My advice is to go light if you're using white pepper. Because it doesn't have the the shell like black pepper does, you are working with just the powerful, peppery inside. So you actually need less of it.
Make two because yes, you can freeze this vegetable lasagna.
This recipe makes a deep dish 9x12 lasagna or you can use two 8" x 8" pans.
Making two smaller lasagnas is great if you plan to share with friends and family.
Think freezer meals for new moms or new neighbors. Yes, people still do this and certainly appreciate it. Be that person!
Or if you're in a stage of life where you're just struggling to get dinner on your own table, I get you! You could serve one lasagna for dinner that night and freeze the other one for a quick and easy weeknight meal another day.
Tips for Freezing
If you freeze yours, then when you're ready to eat it, just put the lasagna dish into a cold oven to let it warm up as the oven warms. This will prevent the casserole dish from cracking. Still use caution, especially if using glass because glass can shatter if it changes temperature too quickly. It will need to cook for about an hour or until the center is nice and hot if you're starting with it frozen.
Believe it or not, easy enough for a weeknight dinner!
Reviewers have been surprised exactly how easy this recipe is to make. See for yourself!
Need a casserole dish?
For this recipe, you will need a baking dish that is oven safe. I love the colorful Le Creuset baking pans. They are pricey but they are sturdy. They're both oven and freezer safe. Pyrex is another good choice. Or use foil baking pans if you plan to give one (or more) away so the recipient doesn't have to worry about returning your dish.
★ More Recipes You'll Love ★
Want more tasty dinner ideas?
Browse all my easy dinner recipes and be sure to Pin your favorites for later!
Love the flavor of Alfredo sauce?
Then you might also like my alfredo zucchini pie or my ravioli with pink sauce!
This Alfredo vegetable lasagna was featured on Back to My Southern Roots, Meatless Monday and South your Mouth.
Vegetable Lasagna with Alfredo Sauce
Ingredients
- 16 oz lasagna noodles cooked according to package
- ½ cup fresh spinach leaves
- ½ cup shredded carrots
- 1 small zucchini thinly sliced
- 1 small yellow squash thinly sliced
- 15 oz ricotta cheese
- 2 cups mozzarella cheese - shredded or sliced fresh
- ¼ cup cheddar cheese
- 22 oz Ragu Roasted Garlic Parmesan Alfredo sauce
- salt and pepper to taste you can use white pepper if you prefer
- Italian seasoning optional
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Instructions
- Cook and drain lasagna noodles according to package or use oven-ready noodles.
- Preheat oven to 350ºF.In a deep 9x12" baking dish, spread a thin layer of alfredo sauce on the bottom.
- Layer zucchini on top of the alfredo sauce.Spread a thin layer of ricotta cheese then sprinkle on a thin layer of mozzarella cheese. Sprinkle a pinch of salt, pepper and Italian spices (optional).Top with a layer of noodles.
- Repeat the layering process with the squash, spinach and carrots.Remember to top each vegetable layer with white sauce, ricotta cheese, a sprinkle of mozzarella and seasonings then noodles.After the carrots layer, place a final layer of alfredo sauce on the noodles then top with remaining mozzarella and a sprinkle of cheddar cheese.
- Bake for 35-40 minutes or until the center is hot and white sauce is bubbling.
Video
Notes
- Use a large and deep 9x12 baking dish, or divide the recipe into two 8x8 pans.
- If making two, you can freezer one for later or share with a friend!
- Be sure all of the lasagna noodles are coated in sauce so they don't dry out, especially if you're using using oven-ready lasagna noodles which require moisture from the sauce and the veggies to soften as the lasagna bakes.
Joel Cooney says
Tried this out today. One change I made was I put all the ingredients in a food processor and mixed in the ricotta to create a formable consistency that stuck and spread easier.
Also added some shaved Parmesan on the top. Dinner is ready for the family! No chance this won’t taste delicious.
Laura says
This was delicious! I quadrupled the recipe so I could make lasagnas for a few families at once (including mine). I had to use a different brand of Alfredo sauce that came in a smaller jar (15oz), and I was afraid the no-boil lasagna noodles wouldn’t cook without enough liquid so I made a batch of white sauce from your linked recipe and mixed it into the sauce. I did sprinkle salt on the zucchini and yellow squash when I layered it in the pan, which I think was helpful for sewing out the liquid (I also salted the ricotta and added Italian seasoning and onion powder to the ricotta before putting it in, just to add flavor). End result: enough liquid, and a delicious recipe that definitely felt more homemade and tasty than stouffers! Next time, I’d add a layer of cooked Italian sausage because I love meat, but that’s a different recipe…thank you for this one! It was well received by picky eaters in 4 families!!
Sandra Beers says
My family loves this recipe! It was great for using up garden veggies. The first time I made this I boiled the entire box of lasagna noodles, however, I only used 6. I couldn't bring myself to throw away the remaining noodles so I laid out the noodles (flat on a single layer, no overlapping) on a cookie sheet with a silicone liner in between the layers and flash froze. After frozen I carefully stacked and wrapped and put back in the feezer. I used them later for another batch. I took out the noodles (I used 6) and laid them out to thaw. They were ready to go for layering without boiling them again. They tasted perfect and no waste.
Weezie says
I also didn’t have success with the oven-ready noodles. Covered with foil, baked it the whole time, and….came out inedibly crunchy. I guess no non-tomato vegetarian option for this event. 😔
darla says
This recipe was a big hit for my vegetarian & non-vegetarian dinner guests alike.
Linda Forte says
This recipe is so good. I will make this again real soon.
Mary says
I made this today using oven ready whole wheat lasagna noodles and I had left over broccoli and cauliflower medley I added to the other vegetables in recipe. I also used cottage cheese instead of ricotta cheese and Prego Alfredo garlic sauce. Loved it. I will cut it up in squares and freeze for nights I don't want to cook.
Laurie says
I am wondering why no noodle on the bottom? Other than that - sounds delicious!
Angela G. says
I just put a layer of sauce first so noodles don't stick to the pan. 🙂
Amy says
This was delicious but the first time I made it, my no-cook noodles were disgusting and crunchy from top all the way to bottom. Made it a second time and boiled regular noodles to Al dente first, and it was perfect.
Angela G. says
Sorry about the no cook noodles. I have used them without a problem. What brand did you use?
Angela says
Is there a specific reason for layering the veggies in that order? (Zucchini, squash, spinach, carrots) I've got all of those, plus some Red Bell Pepper and Sweet Onions on hand and debating the best way to use them all.
Angela G. says
No specific order necessary. The only thing you need to watch out for is using too much of the super watery vegetables like zucchini, squash or spinach. Don't use more of those than the recipe calls for or it can water down the sauce. And make sure the overall quantity of vegetables stays the same. So if you substitute in other vegetables, take away that amount of another vegetable so the sauce-pasta-vegetables-cheese ratio isn't throw off. Other than that, you should be good to add whatever veggies you'd like. Thanks for asking!
Donna D says
I made this for the first time on Easter and it was such a hit I made it again the next week! This recipe is a keeper!
Angela G. says
So glad you enjoyed it, Donna!
Tracy says
I just made this with a bag of organic broccoli slaw. Broccoli, carrots and red cabbage. I hope it turns out. I did omit larger pieces of the red cabbage in order for the cooking consistency. .