Name: Vegetable Lasagna with Alfredo Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 16 oz lasagna noodles (Cook according to package or use oven-ready/no-boil noodles); 22 oz Ragu Roasted Garlic Parmesan Alfredo sauce; 1/2 cup fresh spinach leaves (Loosely packed); 1/2 cup shredded carrots; 1 small zucchini (Thinly sliced (about 1/2–3/4 cup)); 1 small yellow squash (Thinly sliced); 15 oz ricotta cheese (Whole-milk ricotta gives the best texture); 2 cups mozzarella cheese (Shredded or sliced fresh); 1/4 cup cheddar cheese (Grated for color and sharpness); Salt and pepper to taste (White pepper works well for a milder look); Italian seasoning (Optional — a pinch per layer if desired); 1 deep 9×12 inch baking dish

I’ve been making this vegetable lasagna with Alfredo sauce for potlucks and weeknight dinners for years. It’s a creamy, veggie-forward twist on the classic that skips tomato sauce in favor of a rich roasted-garlic Alfredo. The layers of ricotta, shredded mozzarella, tender zucchini and squash, bright spinach and sweet carrots build a lasagna that’s comforting, family-friendly, and surprisingly simple to assemble.

Why you’ll love this dish

This lasagna is a great option when you want something comforting but lighter than a meat lasagna. Using a jarred roasted-garlic Alfredo keeps the prep quick while still delivering great flavor. It’s also highly adaptable: you can make it vegetarian, stretch it for guests, and swap ingredients to suit what’s in your fridge.

“Perfect weeknight comfort — creamy, veggie-packed, and everyone asks for seconds.”

Reasons to try it:

Fast assembly: no homemade béchamel required.
Kid-approved: cheesy and mild, with familiar veggies.
Crowd-pleasing: makes a large 9×12 pan for potlucks or family dinners.
Flexible: swap in seasonal veggies or use oven-ready noodles to save time.

The cooking process explained

Before you start, know the flow: cook the noodles (or use no-boil), arrange a thin base of Alfredo, layer vegetables and cheeses, repeat, then top and bake until hot and bubbly. Expect about 15–20 minutes active prep and 35–40 minutes baking time.

High-level steps:

Cook or prepare noodles.
Preheat oven and oil or prepare baking dish.
Build layers: sauce → zucchini → ricotta + mozzarella → noodles → repeat with squash, spinach, carrots.
Top with sauce and remaining cheeses.
Bake until center reaches safe temperature and sauce bubbles.
Rest 10–15 minutes, then slice and serve.

Gather these items

What you’ll need (serves about 6–8):

16 oz lasagna noodles (cook according to package or use oven-ready/no-boil noodles)
1/2 cup fresh spinach leaves (loosely packed)
1/2 cup shredded carrots
1 small zucchini, thinly sliced (about 1/2–3/4 cup)
1 small yellow squash, thinly sliced
15 oz ricotta cheese (whole-milk ricotta gives the best texture)
2 cups mozzarella cheese, shredded or sliced fresh
1/4 cup cheddar cheese, grated (for a bit of color and sharpness)
22 oz Ragu Roasted Garlic Parmesan Alfredo sauce
Salt and pepper to taste (white pepper works well if you want a milder look)
Italian seasoning (optional — a pinch per layer if you like herbs)
Deep 9×12" baking dish

Notes and substitutions:

Swap jarred Alfredo for a quick homemade white sauce if you prefer control over sodium and richness.
Use lactose-free or plant-based cheeses and cashew-based Alfredo for a vegan version.
For a gluten-free version, choose GF lasagna noodles.
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Step-by-step instructions

Preheat oven to 350°F.
Cook lasagna noodles according to package directions until al dente, drain, and lay flat on a sheet to prevent sticking. (Or use no-boil noodles—skip cooking.)
Lightly spread a thin layer of Alfredo sauce across the bottom of a deep 9×12" baking dish. This prevents sticking and adds flavor to the first layer.
Arrange a single layer of thinly sliced zucchini over the sauce.
Dollop and gently spread a thin layer of ricotta over the zucchini. Sprinkle a thin layer of mozzarella. Season with a pinch of salt, pepper, and Italian seasoning if using.
Lay one layer of noodles over the cheese.
Repeat: spread sauce, layer yellow squash, add ricotta, mozzarella, season, then place another noodle layer. Next repeat with spinach and shredded carrots in the same pattern. Be deliberate — each vegetable layer should get sauce and some cheese to keep things moist and flavorful.
After placing the final noodle layer, top with a generous layer of Alfredo sauce so the top doesn’t dry out. Sprinkle remaining mozzarella and finish with the cheddar for a golden top.
Cover loosely with foil and bake 35–40 minutes, removing foil for the last 10 minutes if you want a browned top. Bake until the center is hot and the white sauce is bubbling. Internal temperature should reach at least 165°F for safety.
Let the lasagna rest 10–15 minutes before slicing. This helps the layers set and makes cleaner slices.

How to plate and pair

Best ways to enjoy it:

Serve slices with a simple arugula or mixed-green salad dressed with lemon vinaigrette to cut the richness.
Add crusty garlic bread or a warm baguette for dipping in the creamy sauce.
For wine pairings, try a crisp Pinot Grigio or a medium-bodied Chardonnay. Non-alcoholic: sparkling water with lemon balances the creaminess.

Plating tips:

Use a long, thin spatula to lift portions cleanly.
Garnish with fresh basil or chopped parsley and a light dusting of grated Parmesan.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate: Cover the cooled lasagna tightly with foil or an airtight lid and store for 3–4 days.
Reheat from chilled: Preheat oven to 350°F. Cover with foil and bake until heated through, about 20–30 minutes (time varies by portion size). Ensure internal temp reaches 165°F.
Microwave: Reheat single portions covered for 2–3 minutes, stirring or rotating halfway for even heat.
Freeze: Cool completely, wrap tightly in plastic wrap and foil or use a freezer-safe container. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating.
Food safety: Don’t leave lasagna at room temperature for more than 2 hours. Reheat leftovers only once.

Pro chef tips

Reduce watery veggies: Salt sliced zucchini and squash lightly and let sit 10 minutes, then pat dry to remove excess moisture. This prevents a soupy lasagna.
Roast or sauté carrots and squash first for deeper flavor and less water release.
Use whole-milk ricotta for creamier texture; stir with a pinch of salt and black pepper before spreading.
If using fresh sliced mozzarella, blot excess moisture on paper towels.
Let it rest: a 10–15 minute rest after baking yields neater slices and better texture.

Creative twists

Add protein: Layer in cooked Italian sausage, shredded rotisserie chicken, or sautéed mushrooms for more savory depth.
Swap the sauce: Use a basic béchamel or homemade garlic-Parm sauce if you prefer to control salt and richness.
Make it vegan: Use plant-based Alfredo, vegan ricotta (tofu or cashew-based), and dairy-free cheeses.
Add roasted eggplant or bell peppers for a Mediterranean spin.
Make mini lasagnas in ramekins for individual servings and portable meals.

Common questions

Q: Can I make this ahead of time?
A: Yes. Assemble the lasagna and refrigerate, covered, for up to 24 hours before baking. Add an extra 10–15 minutes to baking time if baking from chilled.

Q: Do I have to cook the lasagna noodles?
A: No. You can use no-boil/oven-ready noodles. If using regular noodles, cook to al dente and drain. If using no-boil, ensure you use enough sauce to hydrate the noodles during baking.

Q: How do I prevent a watery lasagna?
A: Remove excess moisture from zucchini/squash by salting and patting dry, and avoid over-saucing each layer. Lightly sauté or roast wetter vegetables first for best results.

Q: Can I freeze this lasagna?
A: Yes. Freeze fully cooled, tightly wrapped lasagna for up to 2–3 months. Thaw overnight in the fridge and reheat covered at 350°F until heated through.

Q: How long will leftovers keep in the fridge?
A: Store leftovers in an airtight container or covered dish for 3–4 days. Reheat until steaming hot (165°F).

Conclusion

If you love a creamy, veggie-forward pasta bake, this vegetable lasagna with Alfredo sauce is a reliable crowd-pleaser and an easy weeknight solution. For variations and inspiration, see this classic take on a white-sauce vegetable lasagna at Vegetable Lasagna with White Sauce | I Heart Recipes, and another home-cook-friendly version at Vegetable Lasagna Alfredo Recipe – Food.com. Try the tips above to keep the layers creamy and not soggy, and enjoy a lasagna that’s both comforting and vegetable-packed.