If you’re looking for a hearty, comforting dish that celebrates the bounty of fresh vegetables while indulging in rich, creamy flavors, this vegetable lasagna with Alfredo sauce recipe is the perfect choice.
Unlike traditional tomato-based lasagnas, this version uses a luscious Alfredo sauce that adds a velvety texture and subtle garlic undertones, making each bite irresistible. Layered with tender roasted vegetables, tender lasagna noodles, and a blend of cheeses, this dish is as nutritious as it is delicious.
Whether you’re cooking for a family dinner, hosting friends, or simply craving a cozy meal, this vegetable lasagna elevates classic comfort food to a new level. Plus, it’s a wonderful way to sneak in extra servings of vegetables, perfect for anyone aiming for balanced, wholesome meals.
Ready to impress yourself and your loved ones? Let’s dive into this creamy, veggie-packed delight!
Why You’ll Love This Recipe
This vegetable lasagna with Alfredo sauce combines the best of both worlds: the freshness of roasted vegetables and the indulgence of creamy Alfredo sauce. It’s a great alternative to tomato-based lasagna, offering a lighter yet equally satisfying flavor profile.
Some reasons to fall in love with this recipe:
- Rich, creamy Alfredo sauce: Made from scratch to control ingredients and flavor.
- Colorful vegetable layers: Loaded with zucchini, bell peppers, mushrooms, and spinach for a nutritional punch.
- Vegetarian-friendly: Ideal for those avoiding meat but craving a hearty meal.
- Make-ahead friendly: Assemble in advance and bake when ready, perfect for busy weeknights.
- Customizable: Easily swap in your favorite veggies or add a protein like tofu or tempeh.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lasagna noodles (uncooked) | 12 sheets |
| Zucchini, sliced | 1 medium |
| Red bell pepper, diced | 1 large |
| Mushrooms, sliced | 1 cup |
| Fresh spinach, chopped | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper, freshly ground | ½ teaspoon |
| Butter | 4 tablespoons |
| Garlic cloves, minced | 3 cloves |
| All-purpose flour | ¼ cup |
| Whole milk | 3 cups |
| Parmesan cheese, grated | 1 cup |
| Mozzarella cheese, shredded | 1 ½ cups |
| Fresh basil, chopped (optional) | 2 tablespoons |
Equipment
- Large pot for boiling noodles
- Large skillet or sauté pan
- Medium saucepan for Alfredo sauce
- 9×13 inch baking dish
- Mixing bowls
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Grater for cheese
Instructions
- Prepare the vegetables: Heat olive oil in a large skillet over medium heat. Add sliced zucchini, diced red bell pepper, and mushrooms. Sauté until tender and lightly browned, about 7-8 minutes. Stir in chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
- Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente, usually 8-10 minutes. Drain and lay the noodles flat on a clean kitchen towel to prevent sticking.
- Make the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 2 minutes, stirring constantly to form a roux.
- Gradually pour in the milk while whisking continuously to avoid lumps. Continue whisking and cooking until the sauce thickens and comes to a gentle boil, about 5-7 minutes.
- Remove from heat and stir in grated Parmesan cheese until melted and smooth. Season with a pinch of salt and pepper. Set aside.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
- Place 3 lasagna noodles over the sauce in a single layer. Spread one-third of the sautéed vegetables evenly over the noodles. Spoon one-third of the Alfredo sauce over the vegetables, then sprinkle with a bit of shredded mozzarella.
- Repeat the layers two more times: noodles, vegetables, sauce, and mozzarella.
- Finish with a final layer of noodles topped with the remaining Alfredo sauce and a generous sprinkle of mozzarella cheese.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh basil, if desired, and serve warm.
Tips & Variations
Tip: To prevent the noodles from drying out while assembling, keep them covered with a damp kitchen towel.
Variation: Try adding roasted eggplant or butternut squash for a different vegetable twist. For a vegan version, substitute dairy with plant-based milk and cheese alternatives, and try our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes as a delicious dairy-free Alfredo substitute.
Pro tip: If you want extra protein, add cooked lentils or crumbled tofu between the layers.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Carbohydrates | 35 g |
| Fat | 18 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 520 mg |
Serving Suggestions
This creamy vegetable lasagna pairs beautifully with a fresh green salad tossed in a zesty vinaigrette for a light contrast. Roasted garlic bread or a crusty baguette enhances the meal with a satisfying crunch.
For a wholesome touch, serve with steamed green beans or a medley of roasted root vegetables. To keep your meal balanced and flavorful, consider complementing with a light dessert such as our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.
Conclusion
This vegetable lasagna with Alfredo sauce is a true celebration of fresh ingredients and creamy indulgence. Its layers of vibrant vegetables, tender noodles, and homemade Alfredo sauce create a dish that’s both comforting and nourishing.
Whether you’re a vegetarian or simply wanting to enjoy a wholesome meal, this recipe is sure to become a favorite in your kitchen.
Don’t hesitate to customize the vegetables to your liking or explore different cheese combinations. And if you love experimenting with vegetable-forward dishes, be sure to check out our collection of Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more inspiration.
Happy cooking, and enjoy every creamy, veggie-packed bite!
📖 Recipe Card: Vegetable Lasagna with Alfredo Sauce
Description: A creamy and hearty vegetable lasagna layered with rich Alfredo sauce and fresh vegetables. Perfect for a comforting vegetarian meal.
Prep Time: PT25M
Cook Time: PT45M
Total Time: PT70M
Servings: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups Alfredo sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium zucchini, thinly sliced
- 1 cup fresh spinach
- 1 cup sliced mushrooms
- 1 medium carrot, shredded
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions; drain and set aside.
- Heat olive oil in a pan and sauté garlic, zucchini, mushrooms, carrot, and spinach until tender.
- Spread a thin layer of Alfredo sauce in the bottom of a baking dish.
- Layer 3 noodles over sauce, then spread half the ricotta, half the sautéed vegetables, and a third of the mozzarella and Parmesan.
- Repeat layers once more, then top with remaining noodles, Alfredo sauce, and remaining cheeses.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
- Let lasagna rest for 10 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 18 g | Fat: 20 g | Carbs: 25 g
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