Vegetable Lasagna with Alfredo Sauce is a delightful, comforting dish that’s perfect for any occasion. With layers of fresh vegetables, creamy ricotta, and a rich Alfredo sauce, it’s a feast for both the eyes and the palate. Whether you’re hosting a cozy family dinner or prepping for a week of meal planning, this recipe is sure to shine on your dinner table. What makes it even better is that it’s both filling and satisfying, making sure everyone leaves with a smile.

Why you’ll love this dish

This Vegetable Lasagna stands out for various reasons. First off, it’s a fantastic way to sneak in a variety of vegetables, making it a healthy choice for families—kids often don’t even realize they’re eating their greens! Moreover, this recipe is budget-friendly and quick to prepare, making it a perfect weeknight dinner option. And let’s not forget about how easy it is to customize according to seasonal vegetables or personal preferences.

“This lasagna was a game-changer for our family dinners! Everyone loved it, and I felt good serving something so healthy and delicious.” — Sarah, a happy home cook.

Step-by-step overview

Addressing the cooking method beforehand sets you up for success. This Vegetable Lasagna with Alfredo Sauce involves layering cooked lasagna noodles with fresh vegetables and cheese, all enrobed in a velvety Alfredo sauce. You’ll cook the noodles, prepare the filling, and then assemble everything in your baking dish. Finally, a bake in the oven brings all those wonderful flavors together.

What you’ll need

Here’s the ingredient list you’ll need to get started on this mouthwatering dish:

16 oz lasagna noodles (cooked according to package instructions)
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
22 oz Ragu Roasted Garlic Parmesan Alfredo sauce
Salt and pepper to taste (you can use white pepper if you prefer)
Italian seasoning (optional)

Feel free to swap out any vegetables based on your family’s favorites or what’s in season.

Directions to follow

Begin by cooking and draining the lasagna noodles as per the package instructions or use oven-ready noodles to save time.
Preheat your oven to 350°F (175°C).
In a deep 9×12" baking dish, spread a thin layer of Alfredo sauce on the bottom to prevent sticking.
Layer the zucchini slices evenly on top of the sauce.
Add a thin layer of ricotta cheese followed by a sprinkle of mozzarella cheese. Season with a pinch of salt, pepper, and optional Italian spices.
Top this with a layer of lasagna noodles.
Repeat the layering process with the yellow squash, spinach, and shredded carrots, ensuring to add Alfredo sauce, ricotta, mozzarella, and seasonings with each vegetable layer.
After the final layer of vegetables (carrots), place a last layer of Alfredo sauce over the noodles and top with the remaining mozzarella and a sprinkle of cheddar cheese.
Bake in the preheated oven for 35-40 minutes or until the center is hot and you see the white sauce bubbling.

Best ways to enjoy it

Once your Vegetable Lasagna is out of the oven and golden brown, you can serve it in generous slices. Pair it with a light salad dressed in vinaigrette or some garlic bread for a delightful meal. A nice glass of white wine or sparkling water can also complement the creamy flavors perfectly.

How to store & freeze

If you have leftovers (which is often the case!), let the lasagna cool completely before storing it in an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to meal prep for later, this lasagna freezes beautifully! Wrap it well in plastic wrap and aluminum foil, and it’ll last up to 3 months in the freezer.

When you’re ready to enjoy your frozen lasagna, allow it to thaw overnight in the fridge and then bake it at 350°F until heated through.

Helpful cooking tips

For an extra burst of flavor, consider roasting your vegetables beforehand.
If you want a creamier sauce, mix in a little extra ricotta into the Alfredo before layering.
Trying different cheeses, like goat cheese or provolone, can introduce new flavors.

Creative twists

Get inspired to make this lasagna your own! You can add sliced mushrooms, bell peppers, or even a layer of pesto between the ricotta and the vegetables. For a heartier option, include protein sources like cooked ground turkey or Italian sausage.

Your questions answered

What is the prep time for this lasagna?
- The total prep time is around 20-30 minutes, depending on how quickly you slice your vegetables and prepare the noodles.
Can I make this ahead of time?
- Absolutely! You can prepare the layers a day in advance, cover, and refrigerate it, and then bake it just before serving.
What if I don’t have Alfredo sauce?
- You can make your own from scratch with heavy cream, butter, garlic, and Parmesan cheese, or opt for a homemade tomato sauce instead.

Now, it’s time to gather your ingredients and get cooking! You’re on your way to creating a delicious, vegetable-packed lasagna that everyone will adore!

Vegetable Lasagna with Alfredo Sauce

A delightful and comforting dish featuring layers of fresh vegetables, creamy ricotta, and rich Alfredo sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 400 kcal

Ingredients

Pasta and Sauce

16 oz lasagna noodles Cooked according to package instructions
22 oz Ragu Roasted Garlic Parmesan Alfredo sauce

Vegetables

1/2 cup fresh spinach leaves
1/2 cup shredded carrots
1 small zucchini Thinly sliced
1 small yellow squash Thinly sliced

Cheese

15 oz ricotta cheese
2 cups mozzarella cheese Shredded or sliced fresh
1/4 cup cheddar cheese

Seasoning

Salt and pepper to taste White pepper can be used if preferred.
Italian seasoning (optional)

Instructions

Preparation

Begin by cooking and draining the lasagna noodles as per the package instructions or use oven-ready noodles to save time.
Preheat your oven to 350°F (175°C).
In a deep 9x12" baking dish, spread a thin layer of Alfredo sauce on the bottom to prevent sticking.

Layering

Layer the zucchini slices evenly on top of the sauce.
Add a thin layer of ricotta cheese followed by a sprinkle of mozzarella cheese. Season with a pinch of salt, pepper, and optional Italian spices.
Top this with a layer of lasagna noodles.
Repeat the layering process with the yellow squash, spinach, and shredded carrots, ensuring to add Alfredo sauce, ricotta, mozzarella, and seasonings with each vegetable layer.
After the final layer of vegetables (carrots), place a last layer of Alfredo sauce over the noodles and top with the remaining mozzarella and a sprinkle of cheddar cheese.

Baking

Bake in the preheated oven for 35-40 minutes or until the center is hot and you see the white sauce bubbling.

Notes

Pair with a light salad dressed in vinaigrette or garlic bread for a delightful meal. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Keyword Alfredo Sauce, comfort food, Healthy Dinner, Lasagna Recipe, vegetable lasagna