Veggie Alfredo Lasagna

1 box lasagna noodles, cooked

1 cup fresh spinach leaves

1 cup shredded carrots

2 small zucchini thinly sliced

2 small yellow squash thinly sliced

24 oz ricotta cheese

4 cups mozzarella cheese, shredded

¼ cup cheddar cheese, shredded

1 batch alfredo sauce (recipe below) 

Salt and pepper to taste

Italian seasoning

Alfredo sauce:

1 cup butter

2 clove garlic, minced

2 cups heavy cream

½ cup shredded parmesan (real stuff, not green can)

1 t salt

¼ t pepper

Melt butter in saucepan. Add garlic & cook 1 minute. Add cream & bring to a simmer. Add cheese & simmer 7-8 minutes until thick. Add salt & pepper & adjust to taste

Preheat oven to 350⁰.

In a 9X13 baking dish, spread a thin layer of alfredo sauce on the bottom.

Layer the zucchini on top of the alfredo sauce then spoon on a layer of ricotta cheese then sprinkle a layer of mozzarella cheese. Sprinkle a pinch of salt, pepper and Italian seasoning (optional). Top with a layer of noodles.

Repeat the layering process with the squash, spinach and carrots topping each layer with alfredo sauce, ricotta cheese, a sprinkle of mozzarella and then noodles.

After the carrots layer, place a final layer of alfredo sauce on the noodles then top with remaining mozzarella and cheddar cheese. Be sure to cover the noodles with sauce so they don't dry out. Cover with foil & bake at 350˚ for 50-60 minutes or until the center is hot.