Vegetable Lasagna with Alfredo Sauce

Layers of fresh vegetables, Italian cheeses and creamy Alfredo sauce make this easy vegetable lasagna a flavorful meatless dinner. Made with zucchini, yellow squash, spinach and carrots, this vegetable lasagna with white sauce uses jarred Alfredo sauce and oven-ready noodles for an easy shortcut. It’s a hearty vegetarian lasagna that’s perfect for family dinner and can be made ahead or frozen for later.

Course Dinner

Cuisine American, Italian

Recipe Type Baked, Camping, Casseroles, Easter, Fall, Fall Dinner, Garden Harvest, Healthy Choices, Healthy Dinner, Pasta, Rainy Day, Served Hot, Spinach, Summer, Summer Dinner, Vegetables, Vegetarian, Zucchini

Skill Level Easy

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 453kcal

Author Angela G.

Equipment

Ingredients

16 oz lasagna noodles cooked according to package
½ cup fresh spinach leaves
½ 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
¼ cup cheddar cheese
22 oz Ragu Roasted Garlic Parmesan Alfredo sauce
salt and pepper to taste you can use white pepper if you prefer
Italian seasoning optional

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Instructions

Cook and drain lasagna noodles al dente according to package or use oven-ready noodles.
Preheat oven to 350ºF.
In a deep 9x12" baking dish, spread a thin layer of alfredo sauce on the bottom.
Layer zucchini on top of the alfredo sauce.
Spread a thin layer of ricotta cheese then sprinkle on a thin 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.
Remember to top each vegetable layer with white sauce, ricotta cheese, a sprinkle of mozzarella and seasonings then noodles.
After the carrots layer, place a final layer of alfredo sauce on the noodles then top with remaining mozzarella and a sprinkle of cheddar cheese.
Bake for 35-40 minutes or until the center is hot and white sauce is bubbling.

Video

Notes

Be sure to cook noodles be al dente so they can absorb some of the extra juices the vegetables produce as the lasagna cooks. This helps make sure the dish does not become watery.
Be sure all of the lasagna noodles are coated in sauce so they don't dry out, especially if you're using using oven-ready lasagna noodles which require moisture from the sauce and the veggies to soften as the lasagna bakes.
Use a large and deep 9x12 baking dish, or divide the recipe into two 8x8 pans.
If making two, you can freezer one for later or share with a friend.

Nutrition