Description

This vegetable lasagna with white sauce is easy to make and is delicious too. Made with layers of healthy vegetables — yellow squash, carrots, zucchini and spinach plus cheese, noodles, and garlic Alfredo sauce.

Ingredients

Scale

16 oz lasagna noodles
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 Roasted Garlic Parmesan Alfredo sauce
salt and pepper to taste
Italian seasoning (optional)

Instructions

Step 1: Cook and drain lasagna noodles al dente according to package or use oven-ready noodles.
Step 2: Preheat oven to 350ºF. In a deep 9×12″ baking dish, spread a thin layer of alfredo sauce on the bottom.
Step 3: Layer zucchini on top of the alfredo sauce. Spread a thin layer of ricotta cheese then sprinkle on a thin layer of mozzarella cheese. Sprinkle a pinch of salt, pepper and Italian spices (optional). Top with a layer of noodles.
Step 4: Repeat the layering process with the squash, spinach and carrots, topping each vegetable layer with white sauce, ricotta cheese, a sprinkle of mozzarella, seasonings, and then noodles.
Step 5: After the carrots layer, place a final layer of alfredo sauce on the noodles then top with remaining mozzarella and a sprinkle of cheddar cheese.
Step 6: Bake for 35-40 minutes or until the center is hot and white sauce is bubbling.

Notes

Cook noodles al dente so they absorb extra vegetable juices and the dish does not become watery. Ensure all noodles are coated in sauce to prevent drying out.

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

Nutrition

Serving Size: 1 serving
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, white sauce lasagna, vegetarian dinner