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.
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.