What vegetables go in this easy vegetable lasagna?
You can truly use any vegetables in a vegetable lasagna but my favorite blend is spinach, carrots, yellow squash, and zucchini. You can experiment though and see what tastes good to you.
Easy Vegetable Lasagna Recipe
If you’re in a stage of life where you’re just struggling to get dinner on your own table, I get you! You could serve one lasagna for dinner that night and freeze the other one for a quick and easy weeknight meal another day.
- Servings: 6
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Ready in: 60 Minutes
- Yield: 2 small pans
- Difficulty Level: Easy
- Course: Dinner
- Recipe Type: Casseroles, Vegetables, Vegetarian
- Recipe Author: Angela G.
- 1 box lasagna noodles, cooked
- 1/2 cup fresh spinach leaves
- 1/2 cup shredded carrots
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 15oz ricotta cheese
- 2 cups cheese – shredded
- 1/4 cup cheddar cheese
- 1 jar Garlic Parmesan alfredo sauce
- Freshly cracked pepper
In an 8″ x 8″ baking dish, spread a thin layer of alfredo sauce on the bottom.
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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 35-40 minutes or until the center is hot.
Note: I am always amazed at how blending vegetables with cheese can transform into something so delicious! This white-sauce lasagna incorporates jarred alfredo sauce with extra flavoring, traditional ricotta cheese, a layer of mozzarella and a sprinkle of cheddar cheese — because three kinds of cheese are never enough. That’s it.