• Easy Vegetable Lasagna with Alfredo Sauce

Easy Vegetable Lasagna with Alfredo Sauce

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This vegetable lasagna with 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 and a yummy blend of veggies.

So, then. What vegetables go in vegetable lasagna?

You can truly use any vegetables in a vegetable lasagna but my favorite blend is spinach, carrots, yellow squash and zucchini. You can experiment though and see what tastes good to you.

What else is in vegetable 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 — because three cheeses is never enough. That’s it.

Make two because yes, you can freeze these lasagnas.

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.

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.

Do I need a casserole dish?

Yes. You need something 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 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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This alfredo vegetable lasagna was featured on Back to My Southern Roots, Meatless Monday and South your Mouth!

Easy Vegetable Lasagna using Alfredo Sauce

Instructions

  • 1. In an 8" x 8" baking dish, spred a thin layer of alfredo sauce on the bottom.
  • 2. Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese then sprinkle a layer of mozzarella cheese. Top with a layer of noodles.
  • 3. 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.
  • 4. 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.
  • 5. Bake at 350˚ for 35-40 minutes or until the center is hot.