Best 2 Vegetable Alfredo Lasagna Recipes

Vegetable alfredo lasagna is a delicious and satisfying dish that is perfect for a special occasion or a weeknight meal. The combination of creamy alfredo sauce, tender vegetables, and gooey cheese is sure to please everyone at the table. This dish is also relatively easy to make, and it can be prepared ahead of time, making it a great option for busy weeknights.

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:

For a richer flavor, use a combination of half-and-half and heavy cream in the Alfredo sauce.
Add a splash of white wine or chicken broth to the Alfredo sauce for even more flavor.
If you don't have a lasagna pan, you can use a 9x13 inch baking dish.
To make the lasagna ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 24 hours before baking.
Serve the lasagna with a side salad or garlic bread for a complete meal.

Conclusion:

Vegetable Alfredo lasagna is a delicious and easy-to-make meal that is perfect for any occasion. With its creamy Alfredo sauce, tender vegetables, and cheesy layers, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a hearty and satisfying meal, give this vegetable Alfredo lasagna a try.