Alfredo Sauce Vegetable Lasagna (Print Version)
# Ingredients:
→ Veggies Group
01 -
One small yellow squash, sliced thinly
02 -
One small zucchini, sliced thinly
03 -
Half a cup of fresh spinach leaves
04 -
Half a cup of shredded carrots
→ Cheese and Sauces
05 -
Two cups of fresh mozzarella, shredded or sliced
06 -
15 ounces of ricotta cheese
07 -
22 ounces of Alfredo sauce—Garlic Parmesan flavor
08 -
A quarter cup of cheddar
→ Other Goodies
09 -
16 ounces of lasagna sheets, cooked as the package says
10 -
Dash of pepper and salt (to your taste)
11 -
Optional: a pinch of Italian spices
# Instructions:
01 -
Cook lasagna noodles following the packet instructions and drain well. Alternatively, go for oven-ready noodles if you prefer.
02 -
Set the oven to 350ºF and let it warm up before starting.
03 -
Spoon a thin Alfredo sauce layer across the bottom of a 9x12 baking dish with depth.
04 -
Lay out zucchini slices, spread some ricotta cheese, and sprinkle with mozzarella on top. Add pepper, salt, and optional Italian seasoning.
05 -
Place a noodle sheet on top. Layer with squash, shredded carrots, and spinach. After each veggie, spread Alfredo sauce, ricotta, mozzarella, and pasta sheets.
06 -
For the last layer, cover the noodles with Alfredo sauce, spread the rest of the mozzarella, and finish with cheddar.
07 -
Bake it for 35-40 minutes, or until the middle is hot and bubbling nicely.
# Notes:
01 -
Use a deep 9x12 pan, or two 8x8 pans if you'd like to share or save one for another time.
02 -
Cover all pasta surfaces with sauce so they don't dry out, especially oven-ready noodles.
03 -
Make it ahead—freeze one dish for later, or surprise a friend with a meal!