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★ Why You’ll Love this Recipe ★
This vegetable lasagna is made with white alfredo sauce, layers of healthy fresh vegetables, Italian seasonings, 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.
Make it a Meal
Enjoy this vegetable lasagna with garlic bread or some freshly baked milk and honey bread topped with homemade butter made from heavy cream, a side of baked Parmesan eggplant fries, and finish things off with Boston Cream Bundt Cake for dessert!
★ Ingredients You'll Need ★
You can use any vegetables in this veggie lasagna but the ones listed here are my personal favorites.
I loved eating Stouffer's Vegetable Lovers lasagna in college, so I stick with that veggie combo when I make my own homemade version now—but feel free to experiment and find what you like best!
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 ★
Blending veggies with cheese makes for such a delicious combo! This white-sauce lasagna uses jarred Alfredo (I like Ragu’s Roasted Garlic Parmesan for extra flavor), plus ricotta, mozzarella, and a touch of cheddar. Use your favorite Alfredo or homemade — just choose one you love, since the veggies are mild and the sauce really sets the flavor. Buy Ragu Alfredo sauce on Amazon
Both white and black pepper work—it just depends on your goal. White pepper blends better in white sauces for a cleaner look, while black pepper adds visual contrast and a more complex flavor due to its outer shell. White pepper is just the inner seed, so it's more concentrated—use it sparingly.
This recipe makes a deep 9x12 lasagna or two 8x8 pans. Two smaller pans are perfect for sharing with friends or freezing for later. Keep one for tonight’s dinner and save the other for a busy weeknight—you’ll thank yourself later!
If you're baking from frozen, place the lasagna in a cold oven so the dish warms up gradually and doesn't crack—especially important with glass. Bake for about an hour or until heated through.
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 al dente 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
- Be sure to cook noodles be al dente so they can absorb some of the extra juices the vegetables produce as the lasagna cooks. This helps make sure the dish does not become watery.
- 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.
- 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.
teresa says
Maybe a daft question - I am assuming you would freeze AFTER cooking? I'm trying to prep some dishes that will be taken with us on a 5 hour drive and cooked at our final destination (we have a travel fridge so it would be kept at safe temperatures on the drive)
Angela G. says
This is a great question. I would actually recommend freezing BEFORE cooking, not after. Just cover with foil, freeze and then thaw and bake or you can bake for about 5-10 minutes longer if baking from frozen. I would recommend disposable foil baking pans if reheating from frozen and glass can sometimes shatter when going from cold to hot too quickly. Hope this helps. Happy travels!
Lisa says
You can freeze the uncooked noodles?
Angela G. says
Yes, there will be enough sauce surrounding the noddles that they will be just fine.
Kristina says
I cut into portions, put each portion in a zip lock bag, and freeze. Then I microwave to reheat when I'm ready to eat. I have traveled with this, and had no problem. I put it frozen in a ice cooler and it stayed frozen for the 7 hour drive.
Carolyn says
I'm super excited to try this and hopefully have anew Meatless Monday meal to go to.
Angela G. says
I hope you love it, Carolyn!
AndiCP says
I used 1 lb well drained frozen spinach and combined with lightly sauteed carrots and onions, for the 3rd layer (raw zucchini and then a layer raw yellow squash as 1st and 2nd). Used no boil lasagna straight from the box. Made in 9x13 pan, baked covered 375 degrees for about 55 minutes, then let it rest before cutting. Make sure to salt and season the squash layers well. Was very easy and delicious, not soggy at all. Will absolutely make again! Thanks for the recipe!
Angela G. says
Thanks for the feedback, Andi! Glad you enjoyed it!
Haley says
This turned out good!
You can make this in an Instant Pot Duo with a bake setting- just cut the noodles in half after boiling.
I had layers of blanched asparagus, zucchini, and spinach.
Lindsay says
Can you just put uncooked noodles in this instead of buying no cook noodles? I made a lasagna with meat sauce and a recipe just had my layer in regular uncooked lasagnas noodles and it came out perfect.
Angela G. says
There are enough juices between the vegetables and the sauce to “boil” the noodles as it bakes, you probably will be fine, but I’ve never tried it.
Cheryl says
@Lindsay, I'm able to see the ingredients now
Terry Ann C Winton says
What are your thoughts about adding some chopped onion to this recipe?
Angela G. says
If onions sound yummy to you then I would go for it! I would just sauté the onions first since I’m not sure they would cook long enough in the lasagna if you added them raw. Sometimes I cheat and put chopped onions in a little cup of butter covered up with a wet paper towel so it sticks and put it in the microwave for a minute.
Cheryl says
@Angela G., good and healthy ingredients
Chelsea Sipley says
Do I cook the veggies first?
Angela G. says
Hi Chelsea! Nope, you don't need to cook the veggies first. They will cook in the alfredo sauce as the lasagna bakes in the oven.
Jennifer B says
Do you need to cover this with foil when baking in the oven?
Angela G. says
No need to cover with foil. 🙂
Tracey says
Very easy to make, I’m going to freeze it for another day.
Angela G. says
Looks good! Glad you found it easy to make. Enjoy!
Carol says
I'm sure this will taste great, I just got done making the two in the
recipe. Is it just me or is there some kind of trick to spreading the ricotta? The video makes it look simple enough but spreading over spinach? Do you think it would matter if you spread the ricotta over the noodles then layer the veg's and cheese?
Angela G. says
Hi Carol, the ricotta will spread best at room temperature with a spatula. You may need to help it a little with clean fingers. Sometimes I get a little lazy and just dollop it on and it still works out just fine because it spreads out as it cooks. Hope this helps. Thanks for asking!
Kelly says
@Carol, Just add an egg and a little mozzarella to it. Makes it tasty and it’s a dip to spread. Also keeps the lasagna together better!
Mary says
Is this something you can make ahead?
Angela G. says
Hi Mary! Yes, you can make this ahead of time, chill or freeze it and then bake it. You may need to add a few extra minutes to the cook time if baking after freezing. You can also freeze leftovers and re-heat using the microwave.
Pam Bell says
This easy vegetable lasagna alfredo sauce looks amazing. going to make it in a couple of days. Could you make one big one in a 9 x 13 pan? do you saute the veggies first?
Thank you for sharing!
Angela G. says
Hi Pam! Yes, you can make one big pan instead of two small pans. You may just have some leftover noodles and veggies depending on how deep your dish is. And it might need a bit longer to cook. Just check on it and make sure it's cooked in the center. No need to sauté any veggies. They will cook right along with the lasagna. Easy peasy! Hope you love it!
Allie says
Could the 'no-cook' lasagna noodles be used in this recipe? If so, any recommended modifications? Thank you!
Angela G. says
Yes, absolutely. No changes needed to the recipe steps, just layer in the no-cook noodles as you would regular boiled lasagna noodles. They'll cook and soften as it bakes. Thanks for asking!
Martha Reaves says
Are the ingredients listed for 1 or 2 pans? Doesn't look like it would make 2 pans. It really looks good, but I would make my own Alfredo Sauce.
Angela G. says
Hi Martha, this recipe makes 2 8x8 pans of lasagna. Using jarred sauce saves time, but you can absolutely make your own Alfredo sauce! Sounds yummy. 🙂
Gretchen says
I had a blast throwing these delicious lasagnas together with you! I love recipes that require little prep and make it look like I slaved all day in the kitchen
Angela G. says
Me toooo! We need to do a meat one next time. Sausage? Pepperonis? Ham? So many possibilities....