Spring Veggie Alfredo Lasagna (Print Version)

Delight in layers of fresh spring vegetables and creamy Alfredo for a flavorful, easy-to-make vegetarian main dish.

# 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

# Steps to Follow:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add asparagus, sugar snap peas, zucchini, and carrots, cooking for 4 to 5 minutes until slightly tender. Stir in spinach and thawed frozen peas; cook for 1 minute. Season with salt, black pepper, and crushed red pepper flakes if using. Remove from heat and stir in chopped fresh basil.
03 - Combine ricotta cheese with half of the grated Parmesan cheese in a small bowl, mixing until well blended.
04 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the baking dish. Arrange three no-boil lasagna noodles over the sauce. Top with one-third of the ricotta mixture, one-third of the vegetable mixture, one-third cup shredded mozzarella, and 2/3 cup Alfredo sauce.
05 - Repeat the layering process two more times, finishing with the remaining noodles, Alfredo sauce, mozzarella, and the rest of the Parmesan cheese overlain.
06 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake an additional 15 minutes, or until the top is golden and bubbling.
08 - Let lasagna rest for 10 minutes before slicing. Garnish with extra fresh basil and serve.

# Additional Tips::

01 -
  • The vegetables stay vibrant instead of turning into mush, thanks to a quick sauté before layering
  • Light Alfredo sauce keeps it rich without that heavy post-dinner nap feeling
  • No-boil noodles mean you can assemble this in about 15 minutes flat
02 -
  • Do not skip the vegetable pre-cooking step or you will end up with raw crunchy bits and watery layers
  • Room temperature Alfredo sauce spreads much more evenly than cold sauce straight from the fridge
  • The resting period is not optional, no matter how hungry everyone is
03 -
  • Break noodles to fit the edges rather than overlapping them, or you will get weird dry spots
  • If your noodles seem very stiff, let them sit in warm water for 5 minutes before assembling
  • Place your baking dish on a foil-lined sheet pan to catch any bubbly overflow
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