I’ll admit I have a soft spot for Stouffer’s Vegetable Lasagna — it’s convenient and comforting. Still, I wanted to make a homemade version so I could control the ingredients and add more vegetables. This recipe is simple, satisfying, and easy to customize.
The lasagna is packed with tender vegetables and a light Alfredo sauce. It’s a great way to get picky eaters to try new textures: I shredded yellow squash so it looked like cheese, which helped my toddler take a bite without protest. Feel free to swap or add any vegetables you like — zucchini, spinach, or mushrooms all work well.
Vegetable Lasagna
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Ingredients
- 9 lasagna noodles
- 2 cups Alfredo sauce
- 1 ½ cups baby carrots, thinly sliced
- 1 ½ cups fresh broccoli florets, cut into small pieces
- 1 ½ cups yellow squash, julienne (Makes it look like shredded cheese to the kids.)
- Salt & Pepper
- ½ tsp onion powder
- 2 cups mozzarella cheese
- Optional: Panko & butter to create a crispy topping
Instructions
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Cook lasagna noodles according to package directions. Rinse with cold water and lay them on a paper towel while you prepare the other ingredients. Prepare a light Alfredo sauce and set it aside.
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In a skillet, sauté the thinly sliced carrots in a small amount of oil for 4–5 minutes until they begin to soften. You can add a splash of water to help them steam. Season with salt, pepper, and onion powder. Add the broccoli and julienned squash and cook for about 1 minute more. Remove from heat.
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Spread a thin layer of sauce on the bottom of a 13×9-inch baking dish. Place three noodles over the sauce, then layer with sauce, a portion of the vegetables, and a portion of the mozzarella. Add another three noodles and repeat the layers: sauce, vegetables, cheese. Reserve some sauce and cheese for the top. If you like a crunchy topping, mix 1 cup panko breadcrumbs with 1–2 tablespoons melted butter.
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Cover the dish with foil and bake at 350°F (175°C) for 45 minutes, until the sauce is bubbling and the cheese has melted. For a browned top, remove the foil for the last 10 minutes of baking. Let the lasagna rest at room temperature for about 15 minutes before cutting so the sauce can set.
Notes
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