Change up your normal lasagna dinner night and make this vegetable Alfredo lasagna next. Meatless and chopped full of healthy veggies is sure to be a hit.
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 9x13 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.