Vegetable Lasagna Alfredo Recipe

Name: Vegetable Lasagna Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups carrots, thinly sliced; 2 cups zucchini, thinly sliced; 8 ounces mushrooms, sliced; 2 tablespoons olive oil; 3 garlic cloves, pressed; 3/4 teaspoon dried thyme; 1/4 teaspoon black pepper; 1 (14 1/2 ounce) can Italian-style diced tomatoes; 1 (15 ounce) container ricotta cheese; 1 egg; 1/4 cup grated fresh parmesan cheese; 1 (16 ounce) jar white alfredo sauce (use a good quality brand,or make your own); 3/4 cup milk; 10 uncooked lasagna noodles; 3 cups shredded mozzarella cheese

Servings: persons

2 cups carrots, thinly sliced
2 cups zucchini, thinly sliced
8 ounces mushrooms, sliced
2 tablespoons olive oil
3 garlic cloves, pressed
3/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (15 ounce) container ricotta cheese
1 egg
1/4 cup grated fresh parmesan cheese
1 (16 ounce) jar white alfredo sauce (use a good quality brand,or make your own)
3/4 cup milk
10 uncooked lasagna noodles
3 cups shredded mozzarella cheese

1
Preaheat oven to 350.
2
Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
3
Remove from heat and add drained tomatoes, set aside.
4
Combine ricotta cheese, egg and parmesan in separate bowl.
5
In another bowl, mix alfredo sauce and milk until smooth.
6
To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
7
Pour remaining sauce over final layer. Cover with foil.
8
Bake 50 minutes, uncover and continue baking for 10 minutes.
9
Remove from oven, let stand for 15 minutes before serving.

1565

kcal

Calories

Fat

235

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups carrots, thinly sliced, 2 cups zucchini, thinly sliced, 8 ounces mushrooms, sliced, 2 tablespoons olive oil, and more.

Yes, Vegetable Lasagna Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Lasagna Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions