Spring Veggie Alfredo Lasagna

The first time I made this lasagna, it was actually an accident. I had intended to make a traditional spring vegetable pasta but discovered I was out of regular noodles and only had those no-boil lasagna sheets hiding in the back of my pantry. Sometimes the kitchen gods have better plans than we do.

Last spring my neighbor Sarah came over while I was layering this up. She stood in my kitchen watching me assemble it and said it reminded her of something her Italian grandmother used to make, but lighter. We ate it on her back porch with cold white wine while her kids ran through the sprinkler in the yard. Those are the moments food creates.

Ingredients

• Asparagus, snap peas, baby spinach, zucchini, carrots, and frozen peas: I used to just throw whatever vegetables sounded good together, but I learned the hard way that some vegetables release too much water and make the lasagna soggy. This combination works because the asparagus and snap peas hold their texture beautifully, the spinach wilts but stays flavorful, and the frozen peas add sweetness without excess moisture. In spring when the farmers market has these vegetables at their peak, this dish sings.
• Part skim ricotta cheese: Full fat ricotta can make lasagna incredibly heavy, but the part skim version still gives you that creamy texture without weighing everything down. Mix it really well to get rid of any lumps before layering.
• Light Alfredo sauce: Homemade Alfredo is wonderful, but for a weeknight lasagna, a good quality light Alfredo from the store works perfectly. If you want to make it yourself, just use less butter and milk than traditional recipes call for.
• No boil lasagna noodles: These are the secret weapon here. They absorb moisture from the sauce and vegetables as they bake, becoming perfectly tender without any boiling step. Do not overlap them or they will stay crunchy in those spots.
• Garlic, fresh basil, olive oil, salt, black pepper, and red pepper flakes: The garlic should be fragrant but not browned. Fresh basil is non negotiable here, dried basil would make this taste completely wrong. The red pepper flakes add just enough warmth to make the spring vegetables feel grounded.

Instructions

Prepare your oven and baking dish:

Preheat your oven to 375°F and give a 9x13 inch baking dish a light coating of olive oil or cooking spray. I learned to be generous with the grease in the corners especially.

Cook the spring vegetables:

Heat that tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for about 30 seconds until fragrant. Toss in the asparagus, snap peas, zucchini, and carrots. Cook for 4 to 5 minutes until they are slightly tender but still have some bite. Add the spinach and peas for just 1 minute. Season everything with salt, pepper, and those red pepper flakes if you are using them. Remove from heat and stir in the chopped fresh basil. The kitchen will smell incredible right about now.

Mix the ricotta filling:

In a small bowl, combine the ricotta cheese with half of the grated Parmesan. Stir it until completely smooth. This takes longer than you think, so be patient with it.

Start layering:

Spread about 1/2 cup of Alfredo sauce over the bottom of your prepared baking dish. Lay down 3 no boil noodles. Spread one third of the ricotta mixture over the noodles, then add one third of the vegetables, 1/3 cup of mozzarella, and about 2/3 cup of Alfredo sauce. Keep repeating this layer pattern twice more.

Finish the top layer:

After your final layer of noodles, cover with the remaining Alfredo sauce, mozzarella, and the rest of the Parmesan. This top layer should look generous and inviting.

Bake until golden:

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden and the sauce is bubbling around the edges. Let it rest for 10 minutes before slicing, otherwise the layers will slide apart when you cut it.

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This recipe became my go to for spring potlucks after I brought it to a book club meeting and three people asked for the recipe before we even started discussing the book. Something about the combination of comfort food and fresh vegetables just hits different when the weather starts turning warm.

Making It Your Own

Sometimes I add leeks in place of half the asparagus, especially in early spring when they are sweet and mild. Artichoke hearts work beautifully too, just make sure to drain them really well first. The beauty of this recipe is its flexibility.

Getting The Texture Right

The key is not overcooking the vegetables before they go into the lasagna. They should be slightly underdone since they will continue cooking in the oven. I learned this after making a version where the vegetables practically disappeared into the sauce. You want distinct bites of vegetable, not vegetable flavored sauce.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the creaminess perfectly. I also love serving this with roasted asparagus on the side because you can never have too much asparagus in spring. A glass of Pinot Grigio or Sauvignon Blanc makes everything feel like a restaurant meal.

• Leftovers reheat surprisingly well for a few days
• This freezes beautifully if you want to make it ahead for busy weeks
• The vegetable amounts can be adjusted based on what looks best at the market

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There is something deeply satisfying about a lasagna that feels light enough for spring weather but still delivers all the comfort we crave from the dish. This one manages to be both.

Recipe Questions

→ Can I make this lasagna ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate covered with foil. Add 10-15 minutes to the covered baking time if baking straight from the refrigerator.

→ What other vegetables work well in this dish?

Leeks, artichoke hearts, bell peppers, or broccoli florets make excellent additions or substitutions. Consider adding mushrooms for extra umami flavor or fresh peas in place of frozen.

→ Can I freeze this lasagna?

Absolutely. Assemble, wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ Is there a dairy-free alternative for the Alfredo sauce?

Yes, you can substitute with a cashew-based creamy sauce or dairy-free Alfredo from the store. Nutritional yeast can replace some of the Parmesan for cheesy flavor.

→ Why use no-boil noodles?

No-boil noodles absorb moisture from the sauce and vegetables as they bake, becoming perfectly tender. They also save time and create a sturdier finished dish that holds its shape when sliced.

→ Can I add protein to this lasagna?

Grilled chicken, sautéed shrimp, or crumbled Italian sausage would complement the flavors beautifully. Simply cook and layer the protein with the vegetables during assembly.