Vegetable Lasagna with Alfredo Sauce
I’ve made this creamy vegetable lasagna more times than I can count when I want a comforting, meatless dinner that still feels indulgent. Layers of zucchini, squash, spinach, carrots, ricotta and melty mozzarella come together with jarred roasted garlic Parmesan Alfredo for a shortcut that tastes like a weekend bake but comes together on a weeknight.
Why you’ll love this dish
This lasagna is the kind of recipe you reach for when you want something cozy, family-friendly, and easy to customize. Using jarred Alfredo keeps prep fast while the vegetables add freshness, color, and nutrition. It’s perfect for busy weeknights, potlucks, or a make-ahead dish for a small gathering.
“A velvety, cheesy lasagna that tastes homemade without the hours—my family didn’t miss the meat at all.” — a satisfied home cook
What makes it special: quick assembly, uses basic pantry items, and the roasted garlic Parmesan Alfredo gives big flavor without extra fuss. It’s also forgiving — swap vegetables, change cheeses, or use oven-ready noodles to fit your schedule.
Step-by-step overview
- Cook or use oven-ready lasagna noodles.
- Preheat oven and prepare a 9×12" baking dish with a thin layer of Alfredo.
- Layer thin sliced zucchini, ricotta, mozzarella, seasonings, and noodles.
- Repeat with squash, spinach, and shredded carrots, finishing with sauce and cheeses.
- Bake until hot and bubbly, then rest before serving.
This quick roadmap helps you scan the process before you dive into the full ingredient list and step-by-step directions.
What you’ll need
- 16 oz lasagna noodles (cook according to package or use oven-ready/no-boil noodles)
- 1/2 cup fresh spinach leaves (packed)
- 1/2 cup shredded carrots
- 1 small zucchini, thinly sliced (about 1/4-inch slices)
- 1 small yellow squash, thinly sliced
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded or sliced fresh
- 1/4 cup cheddar cheese, shredded
- 22 oz Ragu Roasted Garlic Parmesan Alfredo sauce
- Salt and pepper to taste (white pepper is a good mild option)
- Italian seasoning (optional)
Notes and substitutions:
- Gluten-free or whole-wheat lasagna noodles work fine; adjust cooking time per package.
- Swap cottage cheese (well-drained) for part of the ricotta to lighten texture.
- Use a jarred Alfredo for speed or make a quick béchamel if you prefer from-scratch sauce.
- Add cooked shredded chicken or crumbled sausage to make it non-vegetarian.
- There’s an “Add All Ingredients to Your Walmart Cart” option if you want to shop quickly (you can edit before checkout).
Step-by-step instructions
- Preheat the oven to 350°F (175°C). If you’re boiling noodles, start a large pot of salted water.
- Cook and drain lasagna noodles according to the package, then lay them flat on a lightly oiled surface to prevent sticking. If you use oven-ready noodles, skip the boiling.
- Spread a thin layer of the Alfredo sauce across the bottom of a deep 9×12" baking dish—just enough to prevent sticking.
- Arrange a single layer of zucchini slices over the sauce.
- Dollop and spread a thin layer of ricotta over the zucchini, then sprinkle a light layer of mozzarella. Season with a pinch of salt, pepper (or white pepper), and Italian seasoning if using.
- Lay a single layer of noodles on top of the cheese.
- Repeat: spread sauce, layer squash slices, ricotta, mozzarella, season, then noodles.
- Next layer: spread sauce, add spinach leaves (they’ll wilt while baking), ricotta, mozzarella, season, then noodles.
- For the final vegetable layer, use the shredded carrots. After dressing them with a thin layer of Alfredo, top with ricotta, mozzarella, season, then place the final layer of noodles.
- Spread the remaining Alfredo sauce evenly over the top noodles. Cover with the remaining mozzarella and sprinkle cheddar over the cheese for color and a slight sharpness.
- Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, or until the center is hot and the white sauce is bubbling.
- Let the lasagna rest 10–15 minutes before slicing so the layers set and you get neat portions.
Best ways to enjoy it
- Serve warm with a crisp green salad (arugula with lemon vinaigrette cuts the richness nicely).
- Garlic bread or a crusty baguette is classic for mopping up extra Alfredo.
- For a more elegant plate, add a sprinkle of chopped fresh parsley and a few grinds of black pepper before serving.
- Pair with a light white wine (Pinot Grigio or Vermentino) or a medium-bodied red like Sangiovese.
Storage and reheating tips
- Refrigerate: Cover tightly and store in the fridge for up to 3–4 days. Reheat portions in the microwave until 165°F (74°C) or in a 350°F oven covered with foil until heated through (about 20–25 minutes for a dish).
- Freeze: Wrap the cooled lasagna tightly (foil and plastic wrap) and freeze up to 2–3 months. Thaw overnight in the fridge before baking; add 10–15 minutes to the bake time if it’s still partially cold.
- Sauce separation: Alfredo can thin after freezing; reheat gently and stir. If the sauce looks watery, let it bubble uncovered for a few minutes to reduce and re-emulsify.
- Food safety: Do not leave lasagna out at room temperature for more than 2 hours. When reheating, ensure internal temperature reaches 165°F (74°C).
Helpful cooking tips
- Prevent sogginess: Salt and draw moisture from zucchini and squash by salting slices on a paper towel-lined tray, then pat dry after 10–15 minutes.
- Cheese distribution: Reserve a little mozzarella for the top so you get a melty crown, not just dried cheese.
- Even layers: Keep the cheese layers thin and even so the lasagna bakes uniformly.
- Flavor boost: A small pinch of nutmeg added to the Alfredo can add warmth without being obvious.
- Shortcut: Use pre-shredded carrots and pre-sliced zucchini from the produce section to speed assembly.
Creative twists
- Add mushrooms, roasted red peppers, or artichoke hearts for Mediterranean notes.
- Make it vegan: use dairy-free ricotta and shredded mozzarella alternatives, and choose a plant-based Alfredo.
- Add protein: Stir cooked shredded chicken or crumbled Italian sausage into the ricotta layer.
- Spicy kick: Mix in a spoonful of pesto or a pinch of red pepper flakes to the ricotta layers.
- From-scratch sauce: Replace jarred Alfredo with a homemade béchamel and freshly grated Parmesan for a richer, fresher sauce.
Your questions answered
Q: Can I use no-boil lasagna noodles?
A: Yes. If using oven-ready noodles, skip boiling and layer as directed. You may need a tiny bit more sauce to ensure the noodles hydrate fully during baking.
Q: Can I assemble this ahead of time?
A: Absolutely. Assemble, cover tightly, and refrigerate up to 24 hours before baking. If baking from chilled, add 10–15 minutes to the covered baking time.
Q: Will the vegetables make the lasagna watery?
A: They can. To reduce moisture, salt and drain zucchini/squash slices, squeeze excess liquid from shredded carrots or sauté vegetables briefly to remove water before layering.
Q: How do I know when it’s done?
A: The center should be hot and the white sauce bubbling. An instant-read thermometer should read at least 165°F in the center. The top should be golden after uncovering for the last 10–15 minutes.
Q: Can I freeze individual portions?
A: Yes. Cut, wrap individual pieces in plastic wrap and foil, then freeze. Reheat from frozen in the oven at 350°F, covered, until heated through, or thaw overnight for quicker reheating.
Conclusion
If you want other takes on a creamy vegetable lasagna, this Vegetable Lasagna with White Sauce offers a homemade white-sauce approach that’s great for sauce lovers. For another reader-tested variation using Alfredo, check out this Vegetable Lasagna Alfredo Recipe – Food.com.
Creamy Vegetable Lasagna
Ingredients
Method
- Preheat the oven to 350°F (175°C) and start a large pot of salted water for the noodles if boiling.
- Cook and drain lasagna noodles according to the package. Lay them flat on a lightly oiled surface to prevent sticking. If using oven-ready noodles, skip boiling.
- Spread a thin layer of the Alfredo sauce across the bottom of a deep 9x12" baking dish.
- Arrange a single layer of zucchini slices over the sauce.
- Dollop and spread a thin layer of ricotta over the zucchini, then sprinkle a light layer of mozzarella. Season with salt, pepper, and Italian seasoning if using.
- Lay a single layer of noodles on top of the cheese.
- Repeat the layering process with the squash, then spinach, and finally the shredded carrots, adding Alfredo, ricotta, mozzarella, seasonings, and noodles as specified.
- Spread remaining Alfredo over the top noodles, cover with remaining mozzarella and cheddar.
- Cover the dish loosely with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes, or until the center is hot and the white sauce is bubbling.
- Let the lasagna rest for 10–15 minutes before slicing.
