Spring Veggie Alfredo Lasagna (Printable Version)

Fresh spring vegetables and creamy Alfredo sauce create this satisfying vegetarian lasagna with no-boil noodles.

# List of Ingredients:

→ 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)

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
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; cook for 1 minute until spinach wilts. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and stir in chopped fresh basil.
03 - In a small bowl, combine ricotta cheese with half of the grated Parmesan cheese. Mix until well incorporated.
04 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary.
05 - Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the sautéed vegetables, 1/3 cup of mozzarella cheese, and 2/3 cup of Alfredo sauce. Spread the sauce evenly to cover the noodles.
06 - Repeat the layering process two more times: 3 noodles, remaining ricotta mixture, remaining vegetables, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce per layer. For the final layer, top with remaining noodles, remaining Alfredo sauce, remaining mozzarella, and reserved Parmesan cheese.
07 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow noodles to cook and flavors to meld.
08 - Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbling around the edges.
09 - Let the lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with extra fresh basil leaves and serve warm.

# Expert Suggestions:

01 -
  • The vegetables stay vibrant and tender crisp instead of turning into mush, which is what happens in most vegetable lasagnas
  • The light Alfredo sauce feels indulgent but somehow this whole dish manages to feel surprisingly fresh and not heavy like traditional lasagna
02 -
  • Do not skip the resting time after baking. The first time I served this immediately and it turned into a beautiful mess on the plate. Those 10 minutes let the lasagna set up properly.
  • If your vegetables seem especially wet after cooking, drain them briefly before layering. Excess moisture is the enemy of good lasagna texture.
03 -
  • Squeeze fresh lemon juice over the vegetables right before layering. It brightens the entire dish and makes the spring flavors pop.
  • Let the Alfredo sauce come to room temperature before spreading, as cold sauce can seize up when it hits the hot vegetables.
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