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.
Lasagna Noodles Fresh Spinach Leaves Shredded Carrots Zucchini Yellow Squash Ricotta Cheese Mozzarella Cheese Cheddar Cheese Ragu Roasted Garlic Parmesan Alfredo Sauce Salt And White Or Black Pepper Italian Spice Blend
In an 8″x 8″ baking dish, spread a thin layer of alfredo sauce on the bottom. Layer the zucchini on top of the sauce, then spoon on a layer of ricotta cheese then sprinkle a layer of mozzarella cheese.
Sprinkle with salt, pepper and Italian spices. Top with 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.