Vegetable Lasagna Alfredo
Creamy, indulgent, and packed with vibrant vegetables, this Vegetable Lasagna Alfredo is a deluxe twist on a classic comfort food. Layers of tender lasagna noodles are nestled between a rich ricotta and mozzarella cheese blend, hearty sautéed vegetables like zucchini, broccoli, and red bell pepper, and decadent Alfredo sauce. A golden topping of melted mozzarella and Parmesan crowns this irresistible dish, making it a perfect centerpiece for a cozy family dinner or a special gathering. With its irresistible combination of cheesy goodness and garden-fresh flavors, this veggie-packed vegetarian lasagna will have everyone coming back for seconds. Easy to prepare and ideal for feeding a crowd, this recipe is sure to become a go-to favorite for both weeknight meals and entertaining.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 3 tablespoons olive oil
- 2 medium, sliced zucchini
- 2 medium, sliced yellow squash
- 1 large, diced red bell pepper
- 2 cups broccoli florets
- 3 cups baby spinach
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups prepared Alfredo sauce
- 3 cloves minced garlic
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray and set aside.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on parchment paper to prevent sticking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the zucchini, yellow squash, red bell pepper, and broccoli florets. Sauté for 7-8 minutes, stirring occasionally, until tender but not mushy. Add the minced garlic and baby spinach and cook for another 2-3 minutes until the spinach wilts. Season with Italian seasoning, salt, and black pepper. Remove from heat and set aside.
In a medium bowl, mix the ricotta cheese with 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese.
Spread 1/2 cup of Alfredo sauce evenly over the bottom of the prepared baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping each noodle. Spread 1/3 of the ricotta mixture over the noodles. Then spread 1/3 of the sautéed vegetable mixture followed by 3/4 cup of Alfredo sauce. Sprinkle 1 cup of shredded mozzarella cheese over the top.
Repeat the layers two more times: noodles, ricotta mixture, vegetables, Alfredo sauce, and mozzarella cheese. For the final layer, top with lasagna noodles, the remaining Alfredo sauce, 1 cup of mozzarella cheese, and 1/2 cup of grated Parmesan cheese.
Cover the baking dish with aluminum foil, ensuring it is tightly sealed to retain moisture. Bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbly.
Let the lasagna rest for about 10 minutes before slicing and serving. Enjoy your Vegetable Lasagna Alfredo!
Nutrition Facts
Calories |
5684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.2 g | 330% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 14102 mg | 613% | |
| Total Carbohydrate | 608.4 g | 221% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 81.7 g | ||
| Protein | 242.0 g | 484% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4217 mg | 324% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 3649 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
