This vegetable lasagna with white alfredo sauce is easy yet so good! With layers of vegetables, cheese and noodles, there’s a lot to love.
What makes this easy vegetable lasagna?
This vegetable lasagna gets rave reviews every time yet it’s so easy to make. The trick is using jarred alfredo sauce with added flavors like garlic and a yummy blend of veggies.
So, then. What vegetables go in vegetable lasagna?
You can truly use any vegetables in this veggie lasagna but my favorite blend is layers of:
Fresh spinach leaves,
Fresh shredded carrots,
Thinly sliced yellow squash,
and thinly sliced zucchini.
I really enjoy Stouffer’s vegetable lasagna 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!
What kind of alfredo sauce is best with this 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.
I like to use Ragu Roasted Garlic Parmesan alfredo sauce because the added garlic and Parmesan really enhance and add to 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.
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 two 8″ x 8″ pans, so it’s 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.
My sister-in-law and I made this alfredo lasagna together and it was so easy that we actually made three others at the same time. We ate two (there was a lot of us!) and then I took two home and froze them, uncooked.
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!
Watch the how-to video to see, step by step, how to make this vegetable lasagna:
Looks and sounds easy. But could it be even easier?
Why yes. It could. This lasagna can also be made as a casserole. So if you don’t have lasagna noodles or don’t feel like dealing with the layering, then you can use pretty much any shape pasta you have on hand and just stir the vegetables and alfredo sauce together with the cooked pasta, top with shredded cheese and bake. Easy peasy.
You can also use oven-ready lasagna noodles instead of cooking the noodles separately first. I’ve tried both and it’s hard to tell the difference. The oven-ready noodles might be a little thinner, but that doesn’t bother me!
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.
Want more easy dinner ideas?
Browse all my family’s favorite dinner recipes.
If you love the flavor of alfredo sauce, the you might also like my alfredo zucchini pie recipe.
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- 1 box lasagna noodles cooked
- 1/2 cup fresh spinach leaves
- 1/2 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
- 1/4 cup cheddar cheese
- 1 jar Ragu Roasted Garlic Parmesan alfredo sauce
- Salt and white or black pepper to taste
- Italian spice blend optional
- In an 8" x 8" baking dish, spred a thin layer of alfredo sauce on the bottom.
- Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese then sprinkle a 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 topping each layer with alfredo sauce, ricotta cheese, a sprinkle of mozzarella and then noodles.
- After the carrots layer, place a final layer of alfredo sauce on the noodles then top with remaining mozzarella and cheddar cheese. Be sure to cover the noodles so they don't dry out.
- Bake at 350˚ for 35-40 minutes or until the center is hot.