Spring Veggie Alfredo Lasagna (Printer View)

Fresh spring vegetables layered with creamy Alfredo sauce and melted cheese in this satisfying vegetarian Italian-American lasagna.

# What You'll Need:

→ Vegetables

01 - 2 cups asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup baby spinach, roughly chopped
04 - 1 cup zucchini, diced
05 - 1 cup carrots, julienned or shredded
06 - 3/4 cup frozen peas, thawed

→ Cheeses

07 - 2 cups part-skim ricotta cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese

→ Sauce

10 - 3 cups light Alfredo sauce, store-bought or homemade

→ Pasta

11 - 9 no-boil lasagna noodles

→ Aromatics & Seasonings

12 - 2 cloves garlic, minced
13 - 2 tablespoons fresh basil, chopped, plus extra for garnish
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon crushed red pepper flakes, optional

# Method Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus, sugar snap peas, zucchini, and carrots. Cook for 4 to 5 minutes until slightly tender. Stir in baby spinach and thawed peas; cook for 1 minute. Season with salt, black pepper, and red pepper flakes. Remove from heat and fold in fresh basil.
03 - In a small bowl, mix ricotta cheese with half of the grated Parmesan cheese until well blended.
04 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish.
05 - Arrange 3 no-boil noodles over the sauce layer. Top with 1/3 of the ricotta mixture, 1/3 of the sautéed vegetables, 1/3 cup mozzarella cheese, and 2/3 cup Alfredo sauce. Repeat this layering sequence twice more, finishing with the remaining noodles, Alfredo sauce, mozzarella cheese, and remaining Parmesan cheese.
06 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
07 - Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh basil and serve immediately.

# Expert Advice:

01 -
  • It turns a pile of farmers market veggies into something that feels like a special occasion without the fuss.
  • The no-boil noodles mean you skip the pot of boiling water and still get tender, perfect layers.
  • Its creamy and comforting but still light enough that you dont feel weighed down after a big slice.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Dont skip the resting time after baking or your first slice will slide apart into a saucy mess.
  • If your vegetables release a lot of moisture, pat them dry with a paper towel before layering to avoid a watery lasagna.
  • Make sure the foil doesnt touch the cheese on top or itll stick and pull off all that golden goodness when you remove it.
03 -
  • Use a mandoline to julienne the carrots quickly and evenly so they cook at the same rate as the other vegetables.
  • If youre making this ahead, assemble it completely and refrigerate it covered for up to a day before baking, just add 10 extra minutes to the covered baking time.
  • For a little extra richness, dot the top layer with small pieces of butter before the final bake.
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