Spring Veggie Alfredo Lasagna (Print Version)

Tender spring vegetables layered with creamy Alfredo sauce and no-boil noodles for a quick, satisfying vegetarian meal.

# Components:

→ 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

→ Pasta

11 - 9 no-boil lasagna noodles

→ Aromatics and Seasonings

12 - 2 cloves garlic, minced
13 - 2 tablespoons fresh basil, chopped
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

# Method:

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, snap peas, zucchini, and carrots. Cook for 4-5 minutes until slightly tender. Stir in spinach and thawed peas, cooking 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, combine ricotta cheese with half of the grated Parmesan cheese. Mix until smooth.
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. Top with 1/3 of the ricotta mixture, 1/3 of the cooked vegetable mixture, 1/3 cup mozzarella cheese, and 2/3 cup Alfredo sauce. Repeat this layering sequence twice more. Finish with the remaining 3 noodles, remaining Alfredo sauce, remaining mozzarella cheese, and remaining Parmesan cheese.
06 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove foil and continue baking for an additional 15 minutes until the top is golden and the sauce is bubbly.
07 - Remove from oven and let the lasagna rest for 10 minutes to set before slicing. Garnish with additional fresh basil and serve immediately.

# Expert Advice:

01 -
  • It feels indulgent and light at the same time, which is rare for lasagna.
  • The no-boil noodles mean you skip an entire step and still get tender layers.
  • You can use whatever spring vegetables you have on hand without changing the heart of the recipe.
  • Leftovers taste even better the next day when all the flavors have melted together.
02 -
  • Do not skip the resting time after baking, it is the difference between a neat slice and a saucy mess on the plate.
  • Make sure the no-boil noodles are completely covered with sauce or they will stay hard and chewy in spots.
  • If your vegetables release a lot of water while cooking, drain them briefly before layering so the lasagna does not get watery.
03 -
  • Use a mandoline to slice the zucchini and carrots evenly so they cook at the same rate.
  • If your Alfredo sauce is too thick, whisk in a few tablespoons of milk or vegetable broth to make it easier to spread.
  • Let the lasagna cool completely before covering and refrigerating, or condensation will make the top layer soggy.
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