Vegetable Alfredo Lasagna Recipe
A couple a weeks ago, I was a having one of those moments; the brief long week of not being productive at all. You know what I mean by not productive? I didn’t want to clean any part of the house so it just stayed a mess of the husband’s dirty laundry and kid toys. It was a huge chore just to go outside and take care of the chickens. Nor did I want to be any where near the kitchen. No didn’t want to cook, clean dishes, bake dessert…nope, nothing, nada!
And I do, I am human and get this way, probably because I go all day long for weeks on end that my brain just wants to shut down and binge watch random Netflix and Sling TV episodes. And hey I am entitled every once in a while.
Anyways, during this week sabbatical, the family and I had to eat so I stopped by the grocery store. I found this nifty Stouffers Vegetable Lasagna in the freezer section. It looked great so I grabbed it, cooked it and it was apparently great because there was nothing left after dinner. I know I could easily make this type of lasagna as soon as my miserable lazy funk decided to go away.
What I found so great about this recipe is that you can use whatever vegetables you have on hand for the season. I cooked this in February so I had carrots, spinach and mushrooms to fill it up with. But you can easily use mushrooms, summer squash, and tomatoes for a summer variety.
Cost to make this recipe.
This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies.
Vegetable Alfredo Lasagna
Ingredients
- 12 lasagna noodles, …[$2.00]
- 3 cups mozzarella cheese, shredded…[$4.00]
- 1 stick butter, divided…[$1.00]
- 1 small onion, chopped…[$0.50]
- 3 whole carrots, sliced…[$0.15]
- 3 cups mushrooms, sliced…[$1.00]
- 10 oz. fresh spinach, chopped…[$3.00]
- 3 tbsp. all purpose flour, …[$0.03]
- 1 cup milk, …[$0.23]
- 1 cup heavy cream, …[$1.15]
- 1 cup Parmesan cheese, fresh…[$6.00]
Instructions
Prep Work
- Bring a large stockpot to a boil and add lasagna noodles. Cook until al dente and then remove from boiling water. Lay noodles on clean dish towel to dry and set aside.
- Melt half stick of butter and sauté chopped onions, sliced carrots, and mushrooms for about 10 minutes on medium heat. Stir often and remove from pan and set aside.
- Add chopped spinach to vegetable pan and sauté until spinach wilts. Set vegetables aside.
- In a saucepot, melt the remaining butter and whisk in flour. Add milk and cream. Cook on low until sauce thickens. Whisk in Parmesan cheese and keep warm until ready to use.
- Layer lasagna; alfredo sauce, 3 noodles, sauce, veggies, mozzarella cheese, noodles and repeat staring with sauce and ending in mozzarella cheese.
Layering and Baking
- Spoon some sauce in a 9×13 casserole dish then layer 4 noodles. And again top with more sauce.
- Spread half of the sautéed vegetables on top of the lasagna. Sprinkle 1 cup mozzarella cheese.
- Lay done 4 more noodles, spread more sauce and the remaining veggie mixture. Top with 1 more cup of mozzarella cheese.
- Lay down the last 4 noodles, the remaining sauce, and remaining cheese.
- Preheat oven to 375 °F and bake covered for one hour. Let lasagna set out for 10 minutes before cutting so it doesn't fall apart.