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.
- 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)
- 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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