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This creamy vegetable lasagna with Alfredo sauce transforms simple garden vegetables into an irresistible comfort food masterpiece. The layers of tender noodles, garlicky white sauce, and fresh vegetables create a harmony of flavors that will satisfy even the most dedicated meat-lovers at your table.
I first created this recipe when hosting a dinner party that included several vegetarian friends. Everyone requested the recipe afterward, and it's since become my go-to dish when I need something that pleases a crowd while still feeling special.
Ingredients
Step-by-Step Instructions
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This dish holds a special place in my heart because it was the first meal I served to my now-husband when we were dating. He claimed to dislike vegetables before trying this lasagna but has since become an enthusiastic vegetable gardener specifically to make this recipe with fresh produce.
Vegetable Prep Secrets
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Make-Ahead and Storage Options
Serving Suggestions
The History of White Lasagna
Frequently Asked Questions
- → What vegetables are best for this lasagna?
Yellow squash, zucchini, carrots, and spinach work wonderfully in this dish, offering flavor and texture.
- → Can I use oven-ready noodles instead of cooked ones?
Yes, but ensure the noodles are well-coated with Alfredo sauce to soften properly during baking.
- → What cheese combinations work well in this dish?
A mix of ricotta, mozzarella, and cheddar creates a creamy, savory profile. Fresh mozzarella adds extra creaminess.
- → Can I freeze the lasagna for later?
Absolutely! Divide it into smaller portions or freeze the entire dish after assembling but before baking.
- → How can I make it healthier?
Substitute whole-grain lasagna noodles and use a low-fat version of ricotta or mozzarella cheese.