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While we were visiting with family before my Grandma passed, one of the nights we had both regular lasagna and vegetable alfredo lasagna. When we got home, I just knew that we had to have the vegetable lasagna again. One of the things that I really liked about the vegetable lasagna is that you can use just about any fresh vegetables that you may have sitting around.
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Vegetable Alfredo Lasagna
Recipe type: Entree
Ingredients
- Lasagna Noodles (I used no boil noodles)
- Alfredo sauce (Unless you're using a large jar, you may have to use two jars, since Alfredo tends to come in smaller jars)
- Mozzarella Cheese
- Lots of Fresh Veggies (I used a bag of broccoli and cauliflower florets with baby carrots in it, zucchini, fresh green beans from the garden, and fresh spinach from the garden)
Instructions
- Use either an 8x8 or 13x9 pan, depending on how much lasagna you would like to make. Obviously, you will need more of all of the ingredients if you use a 13x9 plan. Place a light layer of alfredo sauce in the bottom of the pan.
- Place the no boil noodles in a layer.
- Put down another layer of alfredo sauce.
- Place a layer of vegetables. The lasagna will be more substantial and keep its size better if there is an actual layer of vegetables, rather than just a scattering of vegetables.
- Place a layer of mozzarella cheese.
- Repeat steps 2 - 5 for as many layers as you want to have, even on the top layer.
- Cover lasagna with foil and bake at 350 degrees. When we baked it for an hour, the vegetables were more tender, whereas when I baked it for 45 minutes, the vegetables retained some crunch. (It was good both ways, but I preferred when the vegetables were still had a little crunch.)
- After you take the lasagna out of the oven, allow it to sit (with foil removed) for 15 minutes.
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Angie, a domestically challenged nerd and mom of three very fun kids, is the founder of Real Life at Home. Angie also listens to music every chance she gets, writes eBooks, podcasts, loves Pinterest, documents the little moments in life on Instagram, and occasionally sleeps.
Hi I’m here from Tasty Tuesday!! I’ve never made a fresh vege lasagna so this should be fun!. Thanks for posting!!
Mmmmm…that sounds really good! I’m totally going to have to make that with my homemade Alfredo sauce. Yum!
That looks delicious! But you know, I have found that I can use the whole wheat noodles, and even though they say to cook them first, they still come out just fine, as long as the sauce has enough moisture. I now never pre-cook noodles!
.-= Lisa´s last blog ..Not Me Monday =-.
This sounds great! My dislike-tomato-sauce children would love the difference!
One question, though…do you mean no-boil noodles? you said no-BAKE. *scratching head*
.-= mamabeck´s last blog ..Telling you about a Giveaway… =-.
Yep, no boil. I’ll change it. It was just late when I was writing it. 🙂
Looks excellent! I love alfredo sauce and veggies so this would be a hit, thanks!
.-= Debbi Does Dinner Healthy´s last blog ..Sloppy Buffalo Joes =-.
Ohh…this looks really good! But then I love Alfredo sauce and could eat it with anything! 🙂
.-= Melinda´s last blog ..Sandwich Loaf =-.
This sounds REALLY good and with fresh veggies soon coming from the garden this will be a good one to try!!! Thank you!!
That sounds unbelievably delicious. Are you using regular old jarred alfredo sauce? Oy, I’m so hungry now…
.-= Deb´s last blog ..I Hate Potty Training with the Burning Fire of a Thousand Suns =-.
Yeah, I just used Bertoli (sp?) jarred alfredo sauce.
Oh yum! I’m always looking for new recipes that use veggies. Glad I stopped by from Tasty Tuesday.
.-= Wendy (The Local Cook)´s last blog ..Herb Roasted New Potatoes =-.
This looks so good–a great way to eat your veggies!
.-= NancyCreative´s last blog ..Bacon–Green Onion Quiche =-.