Spring Veggie Alfredo Lasagna

I discovered this recipe on a rainy Tuesday when my CSA box delivered more vegetables than I knew what to do with. The asparagus was especially gorgeous that week, and I could not bear to waste it on another simple stir fry. Something about layers of tender vegetables nestled between creamy sauce felt right.

My sister came over unexpectedly that first night I made it. She is usually skeptical of vegetarian lasagna but went back for seconds. We ended up eating on the couch while watching a terrible movie and forgetting to use proper plates entirely.

Ingredients

• 2 cups asparagus: Snap the woody ends off by hand, they will naturally break where the tender part begins
• 1 cup sugar snap peas: Look for bright green pods that feel plump and make a satisfying snap when broken
• 1 cup baby spinach: Do not skip this, it wilts down beautifully between the layers
• 1 cup zucchini: Dice into small pieces so they cook through evenly in the short time
• 1 cup carrots: Julienned carrots add lovely color and sweetness throughout the layers
• 3/4 cup frozen peas: These need no prep, just thaw and fold in at the end
• 2 cups part skim ricotta: Whole milk ricotta works too but part skim keeps it lighter
• 1 cup shredded mozzarella: Buy it pre shredded or shred it yourself from a block for better melting
• 1/2 cup grated Parmesan: Divide this between the ricotta mixture and the top layer
• 3 cups light Alfredo sauce: Homemade is lovely but a good quality jarred sauce saves so much time
• 9 no boil lasagna noodles: These absorb excess moisture from the vegetables as they bake
• 2 cloves garlic: Mince these finely so they distribute evenly through the vegetables
• 2 tablespoons fresh basil: Add more than you think you need, it makes such a difference
• 1 tablespoon olive oil: Use this to sauté the vegetables until they are just tender
• 1/2 teaspoon salt: Adjust based on how salty your Alfredo sauce is
• 1/4 teaspoon black pepper: Freshly ground makes all the flavor pop
• 1/4 teaspoon red pepper flakes: Optional but adds a lovely warmth that balances the cream

Instructions

Preheat your oven:

Set it to 375°F and grab your 9x13 baking dish. Give it a quick coating of oil or cooking spray.

Sauté the vegetables:

Heat that tablespoon of olive oil in your largest skillet. Toss in the minced garlic and let it perfume the oil for about 30 seconds before adding your asparagus, snap peas, zucchini, and carrots. Let them cook for 4 to 5 minutes until they have lost their raw edge but still have some bite.

Add the tender vegetables:

Fold in the spinach and those thawed peas. They only need a minute, just long enough for the spinach to wilt. Season everything with salt, pepper, and those red pepper flakes if you are using them. Take the pan off the heat and stir in the chopped basil.

Make the cheese filling:

In a small bowl, stir together your ricotta with half of the Parmesan. Set it aside alongside your vegetable mixture and Alfredo sauce.

Start layering:

Pour half a cup of Alfredo sauce over the bottom of your prepared dish. Lay down 3 no boil noodles, then spread one third of your ricotta mixture, one third of the vegetables, a third cup of mozzarella, and about two thirds cup of sauce.

Build the remaining layers:

Repeat that whole process two more times. Your final layer should be noodles topped with the remaining sauce, mozzarella, and the rest of the Parmesan.

Bake covered:

Cover the dish tightly with foil and slide it into the oven. Let it bake for 30 minutes while the noodles cook and everything starts to meld together.

Finish with golden cheese:

Remove the foil and let it go another 15 minutes until the cheese is bubbling and starting to turn golden in spots. The smell will be incredible.

Let it rest:

This is the hardest part, but let the lasagna sit for 10 minutes before slicing. It needs this time to set so your layers stay neat when you serve.

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This became my go to spring dinner after my neighbor asked for the recipe. She makes it every Easter now and sends me a photo each year of her family gathered around the table.

Making It Your Own

The beauty of this lasagna is how adaptable it is to whatever vegetables look best at the market. I have made it with leeks in place of asparagus and artichoke hearts instead of snap peas. Every version has been lovely.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness beautifully. I also love serving this with some crusty garlic bread to soak up any extra sauce on the plate.

Storage And Reheating

This lasagna keeps remarkably well, making it perfect for meal prep or feeding a crowd. The flavors deepen overnight and the texture becomes even more cohesive.

• Cover tightly and refrigerate for up to 4 days
• Reheat individual portions in the microwave with a splash of water
• Freeze unbaked portions for up to 3 months, thaw before baking

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There is something deeply comforting about pulling a bubbling lasagna from the oven on a cool spring evening. Hope this recipe finds its way into your regular rotation too.

Recipe Q&A

→ Can I make this ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly and refrigerate before baking. Add 5-10 minutes to the covered baking time if baking cold from the refrigerator.

→ What other vegetables work well in this?

Leeks, artichoke hearts, or fresh peas make excellent additions or substitutions. Broccoli florets or bell peppers also complement the creamy sauce beautifully.

→ Can I freeze this?

Assemble and freeze before baking, or freeze leftovers in individual portions. Thaw overnight in the refrigerator before reheating at 350°F until heated through.

→ How do I know when it's done?

The dish is ready when the cheese is golden and bubbly, and the noodles are tender when pierced with a fork. The edges should be slightly browned and the sauce should be bubbling around the sides.

→ Can I use regular lasagna noodles?

Yes, just cook them according to package directions before layering. You may need to adjust the sauce amount slightly as boiled noodles absorb less liquid than no-boil varieties.

→ Is there a way to make this dairy-free?

Substitute the Alfredo sauce with a dairy-free white sauce, use vegan ricotta alternative, and replace the mozzarella and Parmesan with dairy-free shredded cheese varieties.