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Vegetable Lasagna with Alfredo Sauce

A vibrant and comforting dish featuring layers of vegetables and creamy Alfredo sauce, perfect for family gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 16 oz lasagna noodles Cooked al dente
  • 22 oz Ragu Roasted Garlic Parmesan Alfredo sauce The star of the dish
Vegetables
  • 1/2 cup fresh spinach leaves Adds color and nutrition
  • 1/2 cup shredded carrots Brings sweetness and crunch
  • 1 small zucchini Thinly sliced
  • 1 small yellow squash Also thinly sliced
Cheeses
  • 15 oz ricotta cheese Creamy and rich
  • 2 cups mozzarella cheese Shredded or sliced
  • 1/4 cup cheddar cheese For a sharp twist
Seasonings
  • to taste salt Essential for seasoning
  • to taste pepper White pepper can be used for a milder touch
  • optional Italian seasoning Adds aromatic herby goodness

Method
 

Preparation
  1. Cook the lasagna noodles according to package instructions. If using oven-ready noodles, skip this step.
  2. Preheat your oven to 350°F (175°C).
Layering and Baking
  1. Spread a thin layer of Alfredo sauce on the bottom of a deep 9x12" baking dish.
  2. Layer sliced zucchini on top of the sauce.
  3. Spread a layer of ricotta cheese over the zucchini, then sprinkle with mozzarella cheese, salt, pepper, and optional Italian seasoning.
  4. Place a layer of cooked lasagna noodles over the cheese, gently pressing them down.
  5. Repeat layering with yellow squash, spinach, and carrots, topping each with Alfredo sauce, ricotta cheese, mozzarella, and seasonings.
  6. Add a final layer of Alfredo sauce on top of the last noodles, finishing with remaining mozzarella and a sprinkle of cheddar cheese.
  7. Bake in the preheated oven for 35-40 minutes or until the center is hot, sauce is bubbling, and cheese is golden.

Notes

Feel free to mix and match vegetables. Let the lasagna sit for about 10 minutes after baking for easier slicing. Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.