Best 2 Vegetable Alfredo Lasagna Recipes

Indulge in a culinary masterpiece that combines the comforting flavors of lasagna with the vibrant freshness of vegetables in our Vegetable Alfredo Lasagna recipe collection. This delectable dish is a symphony of textures and flavors, featuring layers of tender lasagna noodles, a creamy and flavorful Alfredo sauce, an array of colorful vegetables, and a sprinkling of Parmesan cheese. With three unique variations, including a classic Vegetable Alfredo Lasagna, a Spinach Pesto Vegetable Lasagna, and a Roasted Red Pepper Vegetable Lasagna, this collection offers something for every palate. Each recipe provides step-by-step instructions, ensuring that home cooks of all skill levels can create this impressive dish. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a healthier alternative, our Vegetable Alfredo Lasagna recipes will undoubtedly tantalize your taste buds.

Here are our top 2 tried and tested recipes!

VEGETABLE LASAGNA ALFREDO

Vegetable Lasagna Alfredo image

A delicious, creamy lasagna with alfredo sauce. I made it for a fundraiser dinner and had to fight to keep the carnivores from eating it so the vegetarians who had signed up for the vegetarion dinner could have it! It's delicious!

Provided by Divinemom5

Categories Vegetable

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 15

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

Steps:

Preaheat oven to 350.
Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
Remove from heat and add drained tomatoes, set aside.
Combine ricotta cheese, egg and parmesan in separate bowl.
In another bowl, mix alfredo sauce and milk until smooth.
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.
Pour remaining sauce over final layer. Cover with foil.
Bake 50 minutes, uncover and continue baking for 10 minutes.
Remove from oven, let stand for 15 minutes before serving.

VEGETABLE ALFREDO LASAGNA

VEGETABLE ALFREDO LASAGNA image

Categories Vegetable Bake Vegetarian Dinner

Yield 12 servings

Number Of Ingredients 21

Ingredients

12-20 lasagna noodles (depending on how many layers/whether using no-bake, no-bake noodles need more to cover)
4 Tbsp. olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 lg onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 small zucchini, thinly sliced
1 carton baby portobella mushrooms, thinly sliced
3 cloves garlic, minced
3/4 C. all-purpose flour
4 1/2 C. milk
3/4 C. parmesan cheese, divided
1/2 C. romano cheese, divided
3/4 tsp. salt
3/4 tsp. pepper
3 C. fresh spinach, chopped
1 (8oz) container small curd cottage cheese
24 oz ricotta cheese
2 1/2 C. shredded mozzarella cheese, divided
3-4 pints marinara sauce

Steps:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. 2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. (I use no bake noodles to save time) 3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini, mushrooms and garlic. Sauté for 7 minutes or until tender; set aside. 4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup parmesan cheese, 1/4 cup romano cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1 cup spinach mixture. 5. In a small bowl combine cottage and ricotta cheeses; stir well. 6. Spread about 3/4 cup of spinach mixture in the bottom of the prepared pan (enough to evenly cover bottom). Layer noodles, ricotta mixture and marinara, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with marinara, reserved spinach mixture, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and 1/4 cup romano cheese. 7. Bake in preheated oven for 45-60 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Tips:

Use a variety of vegetables. The more colorful and flavorful your vegetables, the better your lasagna will be. Some good choices include zucchini, broccoli, carrots, spinach, and mushrooms.
Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch. Overcooked vegetables will make your lasagna mushy.
Use a good quality Alfredo sauce. The sauce is one of the most important parts of the lasagna, so it's worth it to use a good one. You can either make your own or buy a jarred sauce that you like.
Layer the lasagna carefully. Make sure to evenly distribute the vegetables, sauce, and cheese so that each bite is packed with flavor.
Bake the lasagna until it's bubbly and golden brown. This will take about 30 minutes.

Conclusion:

Vegetable Alfredo lasagna is a delicious and easy-to-make dish that's perfect for any occasion. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!