Savory Vegetable Lasagna with Alfredo Sauce

I’ve always had a soft spot for lasagna, but sometimes the traditional recipe feels a bit heavy, especially during warmer months. That’s when I started playing around with a lighter version that still delivers all the comfort we love. This vegetable lasagna with alfredo sauce has become a regular at our family dinner table, and I’m not even sorry about it.

The best part? You can prep most of this dish ahead of time, which is perfect for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen. I often chop all the vegetables while I’m making lunch on Sunday, then assemble everything the next day. It’s like giving my future self a gift.

If you’re looking for a way to get more vegetables into your meals without complaints from picky eaters, this recipe might just be your new best friend. The creamy alfredo sauce makes everything so good, even my vegetable-avoiding neighbor asked for seconds.

What Kind of Lasagna Noodles Should I Use?

Regular dried lasagna noodles are the most common choice for this recipe, but you’ve actually got several options that can make your life easier. No-boil (also called oven-ready) noodles are a great time-saver – they go straight from the box to your baking dish and soften up nicely as the lasagna cooks. Fresh pasta sheets work beautifully too, though they’re a bit harder to find in regular grocery stores. If you’re watching your carbs, you can even try thinly sliced zucchini strips as a pasta alternative, though you’ll want to salt and pat them dry first to prevent your lasagna from becoming watery.

Options for Substitutions

This creamy veggie lasagna is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Lasagna noodles: Regular lasagna noodles can be swapped for whole wheat versions, gluten-free lasagna noodles, or even zucchini strips (though with zucchini, you’ll need to salt and pat them dry first to remove excess moisture).
• Vegetables: The beauty of this recipe is that you can mix and match vegetables. Try mushrooms, bell peppers, or eggplant instead of squash. Just remember to slice them thin and, for watery veggies like eggplant, salt and drain them first.
• Ricotta cheese: If you’re out of ricotta, you can blend cottage cheese until smooth as a substitute. For a dairy-free version, try mashed firm tofu with a bit of lemon juice and nutritional yeast.
• Mozzarella and cheddar: Feel free to use any melting cheese you like – provolone, fontina, or mild gruyere all work well. For the cheddar, you can use parmesan or asiago instead.
• Alfredo sauce: Store-bought Alfredo sauce is convenient, but you can make your own with butter, heavy cream, and parmesan cheese. For a lighter option, try a bechamel sauce with herbs.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetable lasagna is dealing with excess moisture from the vegetables, which can make your lasagna watery – solve this by lightly salting your sliced zucchini and squash, letting them sit for 15 minutes, then patting them dry with paper towels before assembling.

Another common mistake is overloading the layers with sauce, which can make the lasagna too runny and cause it to fall apart when serving – instead, use a light hand with the Alfredo sauce and spread it evenly in thin layers.

To prevent your lasagna from becoming dry around the edges, cover the baking dish with foil for the first 25 minutes of baking, then remove it to allow the cheese to brown properly during the final 15-20 minutes.

For perfect texture, let your lasagna rest for at least 15-20 minutes after baking – this crucial step allows the layers to set properly and makes it much easier to cut clean, picture-perfect squares.

What to Serve With Vegetable Lasagna?

This creamy vegetable lasagna is pretty filling on its own, but a few simple sides can really round out your meal! A light, crisp Caesar salad or mixed green salad with Italian dressing makes the perfect starter and adds a fresh contrast to the rich, cheesy main dish. For a cozy touch, serve some warm garlic bread or breadsticks on the side – they’re perfect for soaking up any extra Alfredo sauce that might escape the layers. If you want to keep things super simple, just roast some cherry tomatoes with olive oil and herbs, which adds a nice pop of color and tangy flavor to balance out the creamy lasagna.

Storage Instructions

Keep Fresh: This creamy veggie lasagna will stay good in the fridge for up to 5 days when stored in an airtight container. I like to portion it into individual servings – it makes grabbing lunch for work super easy! Just make sure it’s completely cooled before covering to prevent condensation.

Freeze: You can freeze this lasagna either whole or in portions for up to 3 months. Wrap it well in plastic wrap and foil, or use freezer-safe containers. Pro tip: freeze individual pieces on a baking sheet first, then transfer to a container – this way, they won’t stick together!

Reheat: To warm up your lasagna, pop it in the oven at 350°F for about 20-25 minutes if thawed, or 40-45 minutes if frozen. Cover with foil to prevent the top from drying out. For single portions, the microwave works great too – heat in 1-minute intervals until it’s heated through. Add a sprinkle of water to keep it moist.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 160-180 g
• Fat: 150-180 g
• Carbohydrates: 220-250 g

Ingredients

• 16 oz lasagna noodles (prepare as directed on package)
• 1/2 cup spinach leaves
• 1/2 cup grated carrots
• 1 small zucchini (sliced thin)
• 1 small yellow squash (sliced thin)
• 15 oz ricotta cheese
• 2 cups mozzarella cheese (either grated or fresh slices)
• 1/4 cup cheddar cheese
• 22 oz roasted garlic parmesan alfredo sauce
• Salt and pepper for seasoning (white pepper is an option)
• Optional italian herbs

Step 1: Prepare the Noodles and Preheat Oven

If you’re using traditional lasagna noodles, cook and drain them according to the package instructions.

Alternatively, you can opt for oven-ready noodles that require no pre-cooking.

Preheat your oven to 350ºF to get it ready for baking.

Step 2: Start the First Layer

In a deep 9×12″ baking dish, spread a thin layer of Alfredo sauce evenly on the bottom.

Arrange a layer of zucchini slices on top of the sauce.

Spoon a layer of ricotta cheese over the zucchini, then sprinkle a layer of mozzarella cheese.

Add a pinch of salt, pepper, and Italian spices for additional seasoning, if you like.

Top with a layer of noodles, ensuring they’re spread evenly.

Step 3: Continue Layering with Vegetables

Repeat the layering process using layers of squash, spinach, and carrots.

Remember to apply a layer of Alfredo sauce, a layer of ricotta cheese, and a sprinkle of mozzarella cheese over each vegetable layer, finishing these layers with noodles each time.

Take care to spread each layer evenly to ensure consistent flavors throughout the dish.

Step 4: Final Touches Before Baking

After completing the carrot layer, place one final layer of Alfredo sauce over the top set of noodles.

Finish off by topping generously with the remaining mozzarella cheese and a sprinkle of cheddar cheese.

This final cheesy layer will create a deliciously golden crust during baking.

Step 5: Bake the Lasagna

Place the prepared dish into the preheated oven and bake for 35-40 minutes, or until the center is bubbly and hot.

Once finished, allow the lasagna to cool slightly before cutting into it, making it easier to serve.

Enjoy your veggie-packed lasagna as a wholesome and delicious meal!