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 | Spinach Shredded Carrot | Zucchini Yellow Squash | Ricotta Cheese Mozzarella Cheese Cheddar Cheese Alfredo Sauce Salt and Pepper Italian Spice Blend
Spread a thin layer of alfredo sauce to the bottom of a baking dish. Layer the zucchini on top of the alfredo sauce, then spoon on a layer of ricotta cheese then a layer of mozzarella. Sprinkle a pinch of salt, pepper, and Italian seasoning. Top with a layer of noodles.
Repeat the layering process with the squash, spinach, and carrots, topping each 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 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.
This vegetable lasagna gets rave reviews every time, yet it’s so easy to make.