Vegetarian No Cook Alfredo Lasagna
Indulge in the ultimate comfort food with this Vegetarian No Cook Alfredo Lasagna, a fresh and creamy twist on a classic Italian favorite! Perfect for busy evenings or when you want to skip the stovetop, this no-bake lasagna features layers of velvety Alfredo sauce, ricotta cheese infused with fresh basil, and vibrant vegetables like baby spinach, cherry tomatoes, and shredded carrots. Made with oven-ready lasagna sheets, it requires zero cooking time—just a few hours in the fridge to let the flavors meld and the pasta soften. Topped with a generous sprinkling of mozzarella and Parmesan, this dish is as rich and satisfying as it is quick to assemble. Ideal for meal prep or a vegetarian dinner party centerpiece, this easy no-cook recipe is perfect for anyone looking for a hassle-free yet deliciously indulgent meal.
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Recipe Information
Ingredients
- 8 sheets Oven-ready lasagna sheets
- 2 cups Alfredo sauce
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 cups Baby spinach
- 1 cup Cherry tomatoes, halved
- 0.5 cup Shredded carrots
- 0.25 cup Basil leaves, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 teaspoon Olive oil
Instructions
In a medium bowl, mix the ricotta cheese, chopped basil, salt, and black pepper until well combined.
Using a small spoon or spatula, spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch dish to prevent sticking.
Place two oven-ready lasagna sheets side by side over the Alfredo sauce to form the base layer.
Spread a generous layer of the ricotta mixture over the lasagna sheets.
Top the ricotta layer with a handful of baby spinach, shredded carrots, and halved cherry tomatoes.
Drizzle a small amount of Alfredo sauce over the vegetables, then sprinkle with shredded mozzarella and Parmesan cheese.
Repeat the process, layering lasagna sheets, ricotta mixture, fresh vegetables, Alfredo sauce, and shredded cheeses until you’ve completed four layers. Finish with a final layer of Alfredo sauce and a generous sprinkle of mozzarella and Parmesan.
Drizzle 1 teaspoon of olive oil over the top of the lasagna for added moisture.
Cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the lasagna sheets to soften completely.
Before serving, garnish with fresh chopped basil or extra Parmesan, if desired.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5624 mg | 244% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 27.1 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2943 mg | 226% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1416 mg | 30% | |
*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.
