Hey there, my friend 👋. If you love creamy, cheesy goodness but also want to sneak in some veggies, this Veggie Alfredo Lasagna is for you.
It’s rich, loaded with flavor, and packed with all the good stuff—spinach, mushrooms, zucchini, and of course, lots of cheese. The best part? No tomato sauce in sight. Just a silky Alfredo sauce that makes this lasagna extra indulgent.
Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large pot (for boiling lasagna noodles)
- Colander (for draining noodles)
- Large skillet (for sautéing vegetables)
- Whisk (for making Alfredo sauce)
- Medium saucepan (for the sauce)
- 9×13-inch baking dish
- Mixing bowls
- Spatula or wooden spoon
- Cheese grater
- Foil (for covering while baking)
Important Info
- Servings: 8 slices
- Estimated Cost to make this recipe: Around $15-$20, depending on ingredient prices
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Calories per serving: About 450 kcal
- Cook method: Baking
- Season: Perfect for any season
- Courses: Main Course
- Cuisine: Italian-inspired
- Diets: Vegetarian
How to Make Veggie Alfredo Lasagna
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 12 lasagna noodles, cooked and drained
- 2 tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 medium zucchini, diced
- 2 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1 egg
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Alfredo Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, but recommended for extra depth)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Lasagna noodles | Gluten-free lasagna sheets |
| Ricotta cheese | Cottage cheese |
| Mozzarella cheese | Provolone or white cheddar |
| Heavy cream | Half-and-half or whole milk |
| Zucchini | Bell peppers or eggplant |
| Spinach | Kale or Swiss chard |
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large pot, cook lasagna noodles according to package instructions. Drain and set aside.
- Heat 2 tbsp butter in a skillet over medium heat. Sauté onions and garlic until fragrant. Add mushrooms and zucchini, cooking for about 5 minutes until soft. Stir in chopped spinach, then remove from heat.
- In a bowl, mix ricotta cheese, egg, salt, and black pepper. Stir in half of the mozzarella cheese.
- Make the Alfredo sauce: In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and heavy cream, whisking constantly. Add Parmesan cheese, salt, black pepper, and nutmeg. Stir until thick and creamy. Remove from heat.
- Assemble the lasagna: Spread a thin layer of Alfredo sauce at the bottom of the baking dish. Layer 3 lasagna noodles, followed by half of the ricotta mixture, half of the sautéed veggies, and a drizzle of Alfredo sauce. Repeat the layers, finishing with a final layer of noodles and sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top. Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes until golden and bubbly.
- Let it rest for 10 minutes before slicing. Serve warm and enjoy.
Helpful Tips
- Don’t overcook the noodles – They should be slightly firm since they’ll continue cooking in the oven.
- Use freshly grated cheese – Pre-shredded cheese has anti-caking agents that make it less melty.
- Want a shortcut? Use store-bought Alfredo sauce to save time.
- Make it extra cheesy – Add an extra layer of cheese between the veggie layers for more creaminess.
- Let it rest – This helps the layers set, making it easier to slice.
What to Serve with Veggie Alfredo Lasagna
This dish is already rich and creamy, so something light works best. Try serving it with:
- A crisp green salad with lemon vinaigrette
- Garlic bread for dipping into the sauce
- Roasted vegetables for extra nutrition
- A light soup like tomato basil or minestrone
How Do You Serve the Recipe?
Use a sharp knife to slice cleanly through the layers. A wide spatula helps lift each piece without it falling apart. Serve on a warm plate for the best experience.
Where Do You Serve This Recipe the Most?
This is great for:
- Weeknight dinners – Easy to prepare ahead of time.
- Family gatherings – Everyone loves a cheesy lasagna.
- Potlucks – It’s a guaranteed crowd-pleaser.
- Holidays – Perfect for Christmas or Thanksgiving when you need a comforting dish.
Storage
Short-term Storage (Room Temperature)
- Keep leftovers at room temperature for no more than 2 hours.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven until warmed through.
Freezing
- For long-term storage, freeze in an airtight container for up to 3 months.
- When ready to eat, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 20 minutes.
Frequently Asked Questions
Can I use store-bought Alfredo sauce?
Yes, you can. It saves time, but homemade sauce has better flavor and no preservatives.
Can I make this lasagna ahead of time?
Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours. Bake when ready.
Can I make this gluten-free?
Yes. Use gluten-free lasagna noodles and a gluten-free flour substitute for the sauce.
Can I add protein?
Absolutely. Grilled chicken, shrimp, or tofu can be added for extra protein.
How do I prevent my lasagna from being watery?
Drain the vegetables well and use a thick Alfredo sauce. Avoid overloading with too much sauce.
Meta Description
This Veggie Alfredo Lasagna recipe is rich, creamy, and packed with fresh veggies. A perfect comfort meal that’s easy to make and loaded with cheesy goodness.