Vegetable Lasagna with Alfredo Sauce
Try this fabulous and easy recipe for Vegetable Lasagna with Alfredo Sauce. It is rich, satisfying, and packed with layers of healthy fresh vegetables, a blend of cheeses, and lasagna noodles!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 9 servings
Ingredients
- 1 box lasagna noodles, cooked
- ½ cup fresh spinach leaves
- ½ cup shredded carrots
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded or sliced fresh
- ¼ cup cheddar cheese
- 1 jar Ragu roasted garlic parmesan alfredo sauce
- Salt and white or black pepper to taste
- Italian spice blend (optional)
Method
- In In a deep 9×12″ baking dish, spread a thin layer of alfredo sauce on the bottom.
- Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese, then sprinkle a layer of mozzarella cheese. Sprinkle a pinch of salt, pepper and Italian spices (optional). Top with a layer of noodles.
- Repeat the layering process with the squash, spinach, and carrots topping each layer with alfredo sauce, ricotta cheese, a sprinkle of mozzarella and then noodles.
- After the carrots layer, place a final layer of alfredo sauce on the noodles then top with remaining mozzarella and cheddar cheese. Be sure to cover the noodles so they don’t dry out.
- Bake at 350˚ for 35 to 40 minutes or until the center is hot.
From mightymrs.com
