Alfredo Sauce Vegetable Lasagna (Print Version)
# Ingredients:
→ Vegetables
01 -
½ cup fresh spinach leaves
02 -
½ cup shredded carrots
03 -
1 small zucchini, thinly sliced
04 -
1 small yellow squash, thinly sliced
→ Cheese and Sauces
05 -
15 oz ricotta cheese
06 -
2 cups shredded or sliced fresh mozzarella cheese
07 -
¼ cup cheddar cheese
08 -
22 oz Ragu Roasted Garlic Parmesan Alfredo sauce
→ Other Ingredients
09 -
16 oz lasagna noodles, cooked according to package
10 -
Salt and pepper, to taste
11 -
Italian seasoning, optional
# Instructions:
01 -
Cook and drain lasagna noodles according to package instructions or use oven-ready noodles.
02 -
Preheat oven to 350ºF.
03 -
In a deep 9x12-inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
04 -
Layer zucchini over the Alfredo sauce, then spoon on a layer of ricotta cheese and sprinkle mozzarella cheese on top. Add a pinch of salt, pepper, and Italian seasoning (optional).
05 -
Top with a layer of noodles. Repeat the process using squash, spinach, and carrots, ensuring each vegetable layer is topped with Alfredo sauce, ricotta cheese, mozzarella, and noodles.
06 -
After layering the carrots, add a final layer of Alfredo sauce on the noodles, top with remaining mozzarella, and sprinkle cheddar cheese on top.
07 -
Bake for 35-40 minutes or until the center is hot and bubbling.
# Notes:
01 -
Use a large and deep 9x12 baking dish, or divide into two 8x8 pans for flexibility.
02 -
Ensure all lasagna noodles are fully coated in sauce to prevent drying, especially when using oven-ready noodles.
03 -
You can freeze one pan for later or share with a friend if splitting the recipe.