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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.
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