Description

This vegetable lasagna with white sauce is easy to make and delicious. Made with layers of healthy vegetables like yellow squash, carrots, zucchini, and spinach, plus plenty of cheese and a creamy roasted garlic parmesan Alfredo sauce.

Ingredients

Scale

16 oz lasagna noodles (cooked al dente)
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
1/4 cup cheddar cheese, shredded
22 oz Roasted Garlic Parmesan Alfredo sauce
Salt and pepper to taste
Italian seasoning (optional)

Instructions

Step: Preheat oven to 350ºF.
Step: In a deep 9×12 inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
Step: Layer zucchini on top of the sauce, followed by a thin layer of ricotta, a sprinkle of mozzarella, and a pinch of salt, pepper, and Italian seasoning. Top with a layer of noodles.
Step: Repeat the layering process with the squash, spinach, and carrots. Ensure each vegetable layer is topped with Alfredo sauce, ricotta, mozzarella, and seasonings before adding the next layer of noodles.
Step: After the final vegetable layer, spread the remaining Alfredo sauce over the top layer of noodles, then sprinkle with the remaining mozzarella and cheddar cheese.
Step: Bake for 35-40 minutes or until the center is hot and the sauce is bubbling.

Notes

Ensure noodles are cooked al dente to help them absorb extra moisture from the vegetables. If using oven-ready noodles, ensure they are fully coated in sauce to prevent drying out during the baking process.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 453 kcal
Sugar: 3 g
Sodium: 563 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 80 mg

Keywords: vegetable lasagna, alfredo sauce, vegetarian dinner, easy lasagna, white sauce lasagna