Vegetable Lasagna with Alfredo Sauce

Try this fabulous and easy recipe for Vegetable Lasagna with Alfredo Sauce. It is rich, satisfying, and packed with layers of healthy fresh vegetables, a blend of cheeses, and lasagna noodles!


Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 9 servings



  • 1 box lasagna noodles, cooked
  • ½ cup fresh spinach leaves
  • ½ cup shredded carrots
  • 1 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 15 oz ricotta cheese
  • 2 cups mozzarella cheese, shredded or sliced fresh
  • ¼ cup cheddar cheese
  • 1 jar Ragu roasted garlic parmesan alfredo sauce
  • Salt and white or black pepper to taste
  • Italian spice blend (optional)



  1. In In a deep 9×12″ baking dish, spread a thin layer of alfredo sauce on the bottom.
  2. Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese, then sprinkle a layer of mozzarella cheese. Sprinkle a pinch of salt, pepper and Italian spices (optional). Top with a layer of noodles.
  3. 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.
  4. 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.
  5. Bake at 350˚ for 35 to 40 minutes or until the center is hot.