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Creamy Vegetable Lasagna

A comforting, meatless lasagna featuring layers of zucchini, squash, spinach, carrots, ricotta, and mozzarella, all brought together with roasted garlic Parmesan Alfredo for a quick and indulgent dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Lasagna Noodles
  • 16 oz Lasagna noodles (cook according to package or use oven-ready/no-boil noodles)
Vegetables
  • 1/2 cup Fresh spinach leaves, packed
  • 1/2 cup Shredded carrots Squeeze excess liquid from shredded carrots if necessary
  • 1 small Zucchini, thinly sliced (about 1/4-inch slices) Salt and drain to reduce moisture
  • 1 small Yellow squash, thinly sliced Salt and drain to reduce moisture
Cheeses
  • 15 oz Ricotta cheese
  • 2 cups Mozzarella cheese, shredded or sliced fresh Reserve some for topping
  • 1/4 cup Cheddar cheese, shredded For topping
Sauce
  • 22 oz Ragu Roasted Garlic Parmesan Alfredo sauce Use jarred for quick prep or make homemade béchamel
Seasonings
  • to taste Salt and pepper White pepper is a mild option
  • optional Italian seasoning Use if desired

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and start a large pot of salted water for the noodles if boiling.
  2. 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.
  3. Spread a thin layer of the Alfredo sauce across the bottom of a deep 9x12" baking dish.
Layering
  1. Arrange a single layer of zucchini slices over the sauce.
  2. 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.
  3. Lay a single layer of noodles on top of the cheese.
  4. Repeat the layering process with the squash, then spinach, and finally the shredded carrots, adding Alfredo, ricotta, mozzarella, seasonings, and noodles as specified.
  5. Spread remaining Alfredo over the top noodles, cover with remaining mozzarella and cheddar.
Baking
  1. Cover the dish loosely with foil and bake for 25 minutes.
  2. Remove foil and bake an additional 10–15 minutes, or until the center is hot and the white sauce is bubbling.
  3. Let the lasagna rest for 10–15 minutes before slicing.

Notes

This lasagna can be customized with various vegetables or cheeses. Make it non-vegetarian by adding cooked chicken or sausage. Refrigerate leftovers tightly covered for 3-4 days, and freeze for up to 2-3 months.