Alfredo Sauce Vegetable Lasagna (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 oz lasagna noodles, cooked according to package instructions
02 -
1/2 cup fresh spinach leaves
03 -
1/2 cup shredded carrots
04 -
1 small zucchini, thinly sliced
05 -
1 small yellow squash, thinly sliced
06 -
15 oz ricotta cheese
07 -
2 cups mozzarella cheese, shredded or sliced fresh
08 -
1/4 cup cheddar cheese
09 -
22 oz Ragu Roasted Garlic Parmesan Alfredo sauce
10 -
Salt and pepper to taste (white pepper optional)
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. Layer zucchini on top of the sauce, followed by a layer of ricotta cheese, then sprinkle mozzarella cheese.
04 -
Sprinkle a pinch of salt, pepper, and optional Italian seasoning over the mozzarella layer.
05 -
Place a layer of noodles on top. Repeat the layering process with squash, spinach, and carrots, ensuring each vegetable layer is topped with Alfredo sauce, ricotta cheese, a sprinkle of mozzarella, and noodles.
06 -
After the final vegetable layer, place a layer of Alfredo sauce on the noodles, then top with remaining mozzarella and a sprinkle of cheddar cheese.
07 -
Bake for 35-40 minutes or until the center is hot and bubbling.
# Notes:
01 -
Use a large and deep 9x12 inch baking dish, or divide the recipe into two 8x8 pans for smaller servings.
02 -
Ensure all lasagna noodles are coated in sauce to prevent drying out, especially when using oven-ready noodles.
03 -
If making two pans, freeze one for later or share with a friend!