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Vegetable Lasagna with Alfredo Sauce

A creamy, veggie-forward twist on classic lasagna that uses rich roasted-garlic Alfredo instead of tomato sauce. Perfect for potlucks and weeknight dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 16 oz lasagna noodles Cook according to package or use oven-ready/no-boil noodles
  • 22 oz Ragu Roasted Garlic Parmesan Alfredo sauce
Vegetables
  • 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
Cheeses
  • 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
Seasoning
  • Salt and pepper to taste White pepper works well for a milder look
  • Italian seasoning Optional — a pinch per layer if desired
Baking Dish
  • 1 deep 9×12 inch baking dish

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. 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 and skip cooking.)
  3. Lightly spread a thin layer of Alfredo sauce across the bottom of a deep 9x12 baking dish.
Layering
  1. Arrange a single layer of thinly sliced zucchini over the sauce.
  2. Dollop and gently spread a thin layer of ricotta over the zucchini, sprinkle a thin layer of mozzarella, and season with salt, pepper, and Italian seasoning if using.
  3. Lay one layer of noodles over the cheese and repeat the layering process with squash, spinach, and carrots.
Baking
  1. After placing the final noodle layer, generously top with Alfredo sauce and sprinkle remaining mozzarella and cheddar.
  2. Cover loosely with foil and bake for 35–40 minutes, removing foil for the last 10 minutes if you want a browned top.
  3. Let the lasagna rest for 10–15 minutes before slicing.

Notes

You can substitute jarred Alfredo for homemade sauce if desired. For a gluten-free version, use GF lasagna noodles. This recipe can be easily adapted to vegan by using plant-based ingredients.