Vegetable Alfredo Lasagna (Print Version)
# Ingredients:
→ Veggies
01 -
1 small yellow squash, sliced into thin rounds
02 -
1 small zucchini, sliced into thin rounds
03 -
½ cup grated carrots
04 -
½ cup raw spinach leaves
→ Cheeses & Sauces
05 -
22 oz Roasted Garlic Alfredo sauce (Ragu brand suggested)
06 -
15 oz of creamy ricotta cheese
07 -
¼ cup shredded cheddar cheese
08 -
2 cups mozzarella, freshly shredded or sliced
→ Additional Items
09 -
16 oz of cooked lasagna sheets (follow package directions)
10 -
Italian seasoning (optional, to taste)
11 -
Salt and pepper for seasoning
# Instructions:
01 -
Follow the package directions to cook the lasagna, then drain well. For oven-ready noodles, skip this step.
02 -
Turn your oven on and preheat it to 350ºF so it’s ready to bake.
03 -
Spread a thin layer of Alfredo sauce all over the bottom of a large, deep baking pan (9x12 inches).
04 -
Lay the zucchini slices over the sauce. Add dollops of ricotta and cover with mozzarella shreds. Season lightly with salt, pepper, and an optional bit of Italian spice.
05 -
Place cooked noodles over the cheese layer. Add yellow squash slices, spread the Alfredo sauce, layer some spinach, carrots, ricotta, mozzarella, and more noodles. Keep repeating until you’ve used everything.
06 -
End the layers by generously coating the final pasta sheet with Alfredo sauce. Sprinkle the extra mozzarella and cheddar cheese evenly on top.
07 -
Place the pan in the oven for 35-40 minutes. It’s ready when the cheese is gooey and the center bubbles.
# Notes:
01 -
Use a roomy 9x12 baking dish to prevent overflow, or split the layers into two smaller pans (8x8) for easier storage.
02 -
When using oven-ready pasta, be sure it’s completely smothered in sauce so it doesn’t dry out.
03 -
Consider freezing half if dividing into smaller pans—keep one for yourself and give the other to someone special.