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!