Spring Veggie Alfredo Lasagna

My youngest daughter turned up her nose at lasagna for years until I brought home a bundle of asparagus from the farmers market and decided to experiment. Something about the bright green layers and lighter sauce won her over, and now this is the spring dinner she actually requests by name.

Last spring I made this for a dinner party when my friend announced she was going vegetarian. The table went silent for a solid five minutes, just the sound of forks scraping plates, and someone actually asked if there was meat hidden somewhere.

Ingredients

• 2 cups asparagus trimmed and cut into 1-inch pieces: I snap the woody ends off by hand rather than cutting, it finds the natural tender point every time
• 1 cup sugar snap peas trimmed and halved: Fresh ones literally snap when you bend them, if they bend without breaking theyre past prime
• 1 cup baby spinach roughly chopped: Wilts down to almost nothing so do not be afraid to mound it on
• 1 cup zucchini diced: Smaller cubes cook evenly and disappear into the layers better than big chunks
• 1 cup carrots julienned or shredded: Matchstick cuts look beautiful and cook faster than rounds
• 3/4 cup frozen peas thawed: Frozen peas are actually sweeter than fresh, just thaw and pat dry
• 2 cups part skim ricotta cheese: Room temperature ricotta spreads so much easier than cold
• 1 cup shredded mozzarella cheese: Buy it pre shredded or shred it yourself, just avoid the kind with anti caking agents
• 1/2 cup grated Parmesan cheese: The stuff in the tub works but freshly grated melts better
• 3 cups light Alfredo sauce: Homemade is lovely but the jarred stuff has saved many weeknights around here
• 9 no boil lasagna noodles: Do not worry if they look too small going in, they expand during baking
• 2 cloves garlic minced: Fresh garlic matters here, powder just does not give the same punch
• 2 tablespoons fresh basil chopped plus extra for garnish: Add the basil at the very end so it stays bright green
• 1 tablespoon olive oil: Just enough to gently sauté the vegetables without weighing them down
• 1/2 teaspoon salt: You can always add more but you cannot take it back
• 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a difference you can taste
• 1/4 teaspoon crushed red pepper flakes optional: Just a whisper of heat that makes everything else pop

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Get your oven ready:

Preheat oven to 375°F and give a 9x13 inch baking dish a quick coat of cooking spray or oil

Bring out the vegetables sweetness:

Heat olive oil in a large skillet over medium heat, add garlic and let it sizzle for 30 seconds, then toss in asparagus, snap peas, zucchini and carrots, cook 4 to 5 minutes until slightly tender, stir in spinach and peas for 1 minute more, season everything with salt, pepper and red pepper flakes, remove from heat and fold in fresh basil

Make your cheese layer base:

In a small bowl mix ricotta with half the Parmesan until smooth and spreadable

Start building the foundation:

Spread 1/2 cup Alfredo sauce across the bottom of your baking dish, this keeps noodles from sticking and ensures even cooking

Layer like a pro:

Place 3 noodles over the sauce, spread 1/3 of ricotta mixture, add 1/3 of vegetables, sprinkle 1/3 cup mozzarella, drizzle 2/3 cup Alfredo sauce, repeat twice more, ending with noodles, remaining sauce, mozzarella and Parmesan on top

Bake until bubbly:

Cover tightly with foil and bake 30 minutes, remove foil and bake 15 minutes more until golden and bubbling around the edges

Let it settle:

Rest 10 minutes before slicing, this feels like forever but the layers actually hold together better, garnish with extra basil

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This recipe marked the first time my mother in law asked for seconds of something vegetarian. She still talks about that dinner whenever we mention lasagna.

Making It Your Own

Artichoke hearts work beautifully in place of snap peas, and leeks add a lovely mild onion flavor when they are in season. I have used frozen mixed vegetables in a pinch and nobody noticed the difference.

Sauce Wisdom

Jarred Alfredo sauces vary wildly in thickness. If yours seems too thick to spread easily, thin it with a splash of pasta water or milk. If it is too thin, let it simmer in a saucepan for a few minutes while you prep the vegetables.

Make Ahead Magic

You can assemble this lasagna up to 24 hours ahead and refrigerate, covered tightly. Add about 10 minutes to the baking time if it goes into the oven cold from the fridge.

• Leftovers reheat surprisingly well in the microwave
• Portion and freeze individual squares for effortless weekday lunches
• The flavors actually meld and improve after a night in the refrigerator

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Hope this brings some spring brightness to your table, just as it has to ours over the years.

Recipe FAQ

→ Can I make this lasagna ahead of time?

Absolutely. Assemble the entire dish up to 24 hours before baking, cover tightly, and refrigerate. You may need to add 5-10 minutes to the baking time if baking cold.

→ What vegetables work best in this dish?

The combination of asparagus, snap peas, spinach, zucchini, and carrots provides varying textures and flavors. Feel free to substitute leeks, artichoke hearts, or even fresh peas when in season.

→ Is there a way to make this dairy-free?

Yes. Use your favorite dairy-free Alfredo sauce and replace the ricotta and mozzarella with vegan alternatives. Nutritional yeast can add the savory note typically provided by Parmesan.

→ Why use no-boil noodles?

No-boil noodles absorb moisture from the sauce and vegetables as they bake, becoming perfectly tender without the extra step of boiling water. They also hold their shape better for clean slices.

→ Can I freeze this lasagna?

Definitely. Assemble, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What should I serve alongside this lasagna?

A crisp green salad with vinaigrette balances the richness perfectly. Crusty garlic bread and a chilled white wine like Pinot Grigio complete the meal beautifully.