Save to Pinterest My grandmother used to say spring vegetables were nature's way of apologizing for winter. I never really understood that until the first time I made this lasagna in late April, when the farmers market was suddenly bursting with everything green and tender. The smell of asparagus and snap peas hitting a hot skillet still makes me feel like something good is about to happen.
Last Easter, my sister announced she was bringing three vegetarian friends to dinner and I completely panicked. This lasagna saved me, and the best part was watching the carnivores go back for thirds while barely noticing there was no meat. The table went quiet for exactly eight minutes, which is basically the highest compliment you can give pasta.
Ingredients
- 2 cups asparagus, trimmed and cut into 1-inch pieces: Choose spears that snap crisply when you bend them and avoid the woody bottom thirds
- 1 cup sugar snap peas, trimmed and halved: Look for pods that are bright green with just a slight give when you squeeze them
- 1 cup baby spinach, roughly chopped: Fresh spinach wilts beautifully, but if you only have frozen, thaw and squeeze it completely dry first
- 1 cup zucchini, diced: Smaller dice means it cooks through without making your lasagna watery
- 1 cup carrots, julienned or shredded: Shredded carrots disappear into the layers while adding sweetness and color
- 3/4 cup frozen peas, thawed: These add pops of sweetness that balance the rich sauce
- 2 cups part-skim ricotta cheese: Room temperature ricotta spreads much easier over noodles
- 1 cup shredded mozzarella cheese: Low moisture mozzarella prevents that dreaded soupy layer situation
- 1/2 cup grated Parmesan cheese: The salty punch here cuts through all the creaminess
- 3 cups light Alfredo sauce: Homemade is lovely but honestly, a good jarred sauce works perfectly here
- 9 no-boil lasagna noodles: Do not accidentally buy regular noodles or you will have a very sad, crunchy situation
- 2 cloves garlic, minced: Fresh garlic, never the pre-minced stuff in jars
- 2 tablespoons fresh basil, chopped: Add more than you think you need, it mellows during baking
- 1 tablespoon olive oil: This helps the vegetables sauté rather than steam
- 1/2 teaspoon salt: Adjust based on how salty your Alfredo sauce already is
- 1/4 teaspoon freshly ground black pepper: White pepper works too if you hate seeing specks in your cheese sauce
- 1/4 teaspoon crushed red pepper flakes: Leave this out if you are serving spice-adverse humans
Instructions
- Preheat your oven and pan:
- Set your oven to 375°F and give a 9x13 baking dish a quick coat of oil or cooking spray
- Sauté the vegetables:
- Heat olive oil in a large skillet over medium heat, add garlic for 30 seconds until fragrant, then toss in asparagus, snap peas, zucchini and carrots for 4 to 5 minutes until just tender
- Finish the vegetable mixture:
- Stir in spinach and frozen peas for one minute, season with salt, pepper, and red pepper flakes if using, then remove from heat and fold in fresh basil
- Mix the ricotta filling:
- Combine ricotta cheese with half the Parmesan in a small bowl and set aside
- Start layering:
- Spread 1/2 cup Alfredo sauce on the bottom of your dish, add 3 noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 cup mozzarella, and 2/3 cup sauce
- Repeat and finish:
- Do two more identical layers, ending with noodles, the remaining Alfredo sauce, mozzarella, and Parmesan on top
- Bake covered:
- Cover tightly with foil and bake for 30 minutes
- Get the golden top:
- Remove foil and bake for 15 more minutes until everything is bubbly and beautifully browned
- The hardest part:
- Let it rest for exactly 10 minutes before slicing, or your layers will slide everywhere
Save to Pinterest This recipe has become my go-to for new moms and sick neighbors because it reheats beautifully and freezes well. Last month I dropped one off at my friend's house after her surgery, and she texted me three days later saying the last piece might have been better than the first.
Making It Your Own
Spring vegetables are just the starting point here. I have made this with roasted summer vegetables, butternut squash in the fall, and even sautéed mushrooms and spinach when that was all the grocery store had. The Alfredo sauce plays nicely with almost anything you throw at it.
The Sauce Situation
Homemade Alfredo is lovely, but store-bought light Alfredo sauce is completely acceptable and honestly what I use most of the time. If you want to doctor jarred sauce, add a clove of minced garlic and some extra Parmesan while it heats up. No one will know the difference.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the creaminess beautifully. A simple green salad with lemon vinaigrette keeps the meal from feeling too heavy. Some crusty garlic bread is never a bad idea either.
- Get all your vegetables prepped before you start cooking anything
- Grate your own cheese instead of buying pre-grated for better melting
- Make two while you are at it, because this freezes like a dream
Save to Pinterest There is something deeply satisfying about cutting into a homemade lasagna and seeing those perfect layers. Hope this one finds its way into your spring rotation.
Common Recipe Questions
- → Can I use other vegetables instead of spring veggies?
Absolutely! Leeks, artichoke hearts, or other seasonal vegetables can be substituted to suit your taste or availability.
- → Is it necessary to sauté the vegetables before layering?
Sautéing softens the vegetables slightly and brings out their natural flavors, helping them meld well with the sauce and cheese layers.
- → What type of cheese works best in this lasagna?
A combination of ricotta, mozzarella, and Parmesan creates a rich, creamy texture and balanced flavor ideal for this dish.
- → Can I prepare this lasagna ahead of time?
Yes, you can assemble it earlier and refrigerate before baking, which allows the flavors to deepen and simplifies meal preparation.
- → How can I make this dish spicier?
Adding crushed red pepper flakes during the vegetable sauté or sprinkling additional flakes on top before baking adds a gentle heat.
- → What wine pairs well with this lasagna?
A crisp white wine, such as Pinot Grigio, complements the light Alfredo sauce and fresh vegetables nicely.