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Easy Vegetable Lasagna with Alfredo Sauce

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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 Spinach Leaves

Fresh shredded carrots,

Fresh Shredded Carrots

Thinly sliced yellow squash,

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.

Ragu Roasted Garlic Parmesan Alfredo Sauce
Buy this Ragu Alfredo sauce on Amazon

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.

Before you go, check out my most popular recipes and pin them for later!


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This alfredo vegetable lasagna was featured on Back to My Southern Roots, Meatless Monday, South your Mouth and Meal Plan Monday!

Easy Vegetable Lasagna with Alfredo Sauce

Easy Vegetable Lasagna with Alfredo Sauce

Easy Vegetable Lasagna with Alfredo Sauce

4.58 from 26 reviews
Print Pin Rate
Course: Dinner
Cuisine: American, Italian
Skill Level: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 Servings


  • 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.

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Friday 9th of April 2021

Very easy to make, I’m going to freeze it for another day.

Angela G.

Friday 9th of April 2021

Looks good! Glad you found it easy to make. Enjoy!


Thursday 31st of December 2020

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.

Thursday 31st of December 2020

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!


Tuesday 17th of November 2020

Is this something you can make ahead?

Angela G.

Tuesday 17th of November 2020

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

Wednesday 8th of July 2020

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.

Wednesday 8th of July 2020

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!


Wednesday 13th of May 2020

Could the 'no-cook' lasagna noodles be used in this recipe? If so, any recommended modifications? Thank you!

Angela G.

Wednesday 13th of May 2020

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!