Spring Veggie Alfredo Lasagna

The first time I made this lasagna, it was a complete accident born from a CSA box overflow situation. I had all these beautiful spring vegetables staring at me from the counter and a jar of Alfredo sauce in the pantry, so I just started layering things together. My roommate walked in mid-assembly, gave me this skeptical look, but then ate three pieces at dinner and asked when I was making it again. Theres something about the bright vegetables cutting through that creamy sauce that just works.

I made this for my mothers birthday last spring because she refuses to eat heavy meat dishes when the weather turns warm. She spent the entire meal picking out which vegetable was her favorite, finally settling on the sugar snap peas for their sweet crunch. The way the ricotta mixture melts into the no-boil noodles creates these velvety layers that somehow feel indulgent and light at the same time.

Ingredients

• 2 cups asparagus: Look for firm stalks with tight tips, and snap off the woody ends naturally
• 1 cup sugar snap peas: These stay wonderfully crunchy even after baking, adding texture contrast
• 1 cup baby spinach: Wilts down into almost nothing but adds that fresh green color throughout
• 1 cup zucchini: Dont go crazy with dicing, you want pieces substantial enough to bite into
• 1 cup carrots: Julienned carrots provide sweetness and a gorgeous orange pop against the white sauce
• 3/4 cup frozen peas: Thaw them completely and pat dry so they dont make your lasagna watery
• 2 cups part-skim ricotta: Room temperature ricotta spreads much more evenly over the noodles
• 1 cup shredded mozzarella: Reserve some for the very top layer to get those golden bubbly spots
• 1/2 cup grated Parmesan: Mix half into the ricotta for depth, save the rest for the final topping
• 3 cups light Alfredo sauce: Homemade is lovely but a good quality store-bought version works perfectly here
• 9 no-boil lasagna noodles: Break them gently if needed to fit your dish without overlapping
• 2 cloves garlic: Freshly minced garlic blooms in hot oil and infuses the whole vegetable mixture
• 2 tablespoons fresh basil: Tear or chop it right before adding so the oils stay vibrant
• 1 tablespoon olive oil: Just enough to sauté the vegetables without making them greasy
• 1/2 teaspoon salt: Season as you go since the cheeses already bring quite a bit of saltiness
• 1/4 teaspoon black pepper: Freshly cracked adds a warm spice that balances the cream sauce
• 1/4 teaspoon red pepper flakes: Optional but highly recommended for a gentle heat that cuts the richness

Instructions

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Get your oven ready:

Preheat to 375°F and give your 9x13 baking dish a light coating of oil or cooking spray so nothing sticks later

Sauté the vegetables:

Heat olive oil over medium heat, add garlic for thirty seconds until fragrant, then toss in asparagus, snap peas, zucchini, and carrots for four to five minutes

Add the delicate greens:

Stir in spinach and peas for just one minute, season everything with salt, pepper, and red pepper flakes, then remove from heat and fold in fresh basil

Mix the ricotta filling:

Combine ricotta with half the Parmesan in a small bowl, mashing any large lumps so it spreads smoothly

Start layering:

Spread half a cup of Alfredo sauce across the bottom, add three noodles, then top with one third of ricotta, vegetables, a third cup mozzarella, and two thirds cup sauce

Build the middle:

Repeat the layers exactly the same way, pressing down gently to remove air pockets between noodles

Finish it off:

Add the final three noodles, remaining sauce, mozzarella, and Parmesan, covering tightly with foil for the first thirty minutes of baking

Bake to bubbly:

Remove foil and bake another fifteen minutes until golden and bubbling around the edges

The patience part:

Let it rest for ten minutes before slicing, otherwise those beautiful layers will slide right onto your plate

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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This lasagna has become my go-to for bringing to friends who just had babies or need some comfort food. Last month I dropped one off at my neighbors house and she texted me two hours later saying her husband who claims to hate vegetables went back for thirds. The way the vegetables mellow and sweeten as they bake makes even skeptics forget they are eating something so healthy.

Making It Your Own

Spring vegetables are just the starting point for this versatile lasagna. I have used roasted red peppers and eggplant in summer, butternut squash and kale in fall, and frozen broccoli florets work perfectly in winter when fresh produce is sad and expensive.

Sauce Wisdom

If your Alfredo sauce seems too thick to spread easily, warm it gently in the microwave for thirty seconds. Room temperature sauce layers much more smoothly and prevents those frustrating moments where you accidentally tear the noodles trying to coat them evenly.

Assembly Success

Try to arrange your noodles in slightly different patterns for each layer. This keeps the lasagna structurally sound so you get those perfect restaurant-style squares when you cut it. Also rotate your baking dish halfway through baking if your oven has hot spots.

• Break noodles carefully along natural lines if they do not fit your pan
• Use the back of a spoon to spread ricotta into the corners
• Let foil rest loosely on top during the first bake so cheese does not stick

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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There is something deeply satisfying about pulling a bubbling lasagna from the oven, especially one that celebrates the seasons best vegetables. Serve it with a simple green salad and that crisp white wine, and watch it disappear.

Recipe FAQs

→ Can I use fresh lasagna noodles instead of no-boil?

Yes, you can substitute fresh lasagna noodles. Boil them according to package directions until al dente, then drain and lay flat on paper towels before layering. This will slightly increase your total preparation time.

→ What spring vegetables work best as substitutes?

Leeks, artichoke hearts, fresh peas, fennel, and green beans are excellent spring alternatives. Cut them into similar sizes for even cooking. Avoid watery vegetables like tomatoes, which can make the lasagna soggy.

→ How do I prevent the lasagna from becoming watery?

Sauté vegetables until just tender to remove excess moisture, and don't over-stir when combining ingredients. If using store-bought Alfredo sauce, ensure it's not too thin. Let the finished lasagna rest 10 minutes before serving to set the layers.

→ Can I make this ahead and refrigerate it?

Absolutely. Assemble the lasagna in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours. Add 10-15 minutes to the baking time if baking from cold. You can also freeze it before baking for up to 3 months.

→ Is there a dairy-free version I can make?

Yes, substitute ricotta with dairy-free ricotta or crumbled firm tofu mixed with nutritional yeast, use dairy-free mozzarella and Parmesan alternatives, and select a dairy-free Alfredo sauce. The flavor profile will differ slightly but remains delicious.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the light Alfredo sauce and fresh vegetables beautifully. The acidity cuts through the richness and enhances the spring vegetable flavors.