Spring Veggie Alfredo Lasagna

The first time I made this lasagna, it was supposed to be a quick Tuesday dinner but my neighbor kept texting me about how good it smelled through our shared wall. I had to bring her a slice, and now we make it together whenever spring vegetables hit the farmers market. There is something about the combination of tender asparagus, sweet snap peas, and that creamy Alfredo sauce that feels like eating the season itself.

Last spring I made this for my sister who swore she hated vegetables in lasagna. She took one bite and literally asked if I had hidden something magical in there, but it was just the way the roasted asparagus and sweet peas played with that rich sauce. Now she requests it every time she visits, and we have started adding whatever looks fresh at the market that week.

Ingredients

• 2 cups asparagus trimmed and cut into 1 inch pieces: Look for bright green stalks that snap cleanly when bent, and trim only the woody ends
• 1 cup sugar snap peas trimmed and halved: These add a satisfying crunch and natural sweetness that balances the rich sauce
• 1 cup baby spinach roughly chopped: Wilt it just until it collapses so it keeps its vibrant green color
• 1 cup zucchini diced: Smaller cubes cook faster and distribute more evenly throughout the layers
• 1 cup carrots julienned or shredded: Thin ribbons or shreds cook at the same speed as the other vegetables
• 3/4 cup frozen peas thawed: These need no cooking and stay sweet and pops of bright green
• 2 cups part skim ricotta cheese: Room temperature ricotta spreads more evenly and prevents watery layers
• 1 cup shredded mozzarella cheese: Reserve some for the very top layer to get that golden bubbly finish
• 1/2 cup grated Parmesan cheese: Mix half into the ricotta for depth and save the rest for the final cheesy crust
• 3 cups light Alfredo sauce: Homemade or good quality store bought both work beautifully here
• 9 no boil lasagna noodles: These absorb excess moisture from the vegetables while cooking
• 2 cloves garlic minced: Let it sizzle just briefly in the oil before adding vegetables to avoid bitterness
• 2 tablespoons fresh basil chopped: Save some whole leaves for garnish to make it look restaurant worthy
• 1 tablespoon olive oil: This helps the vegetables sauté rather than steam
• 1/2 teaspoon salt: Taste your vegetables before salting since some Alfredo sauces are already quite salty
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in this delicate dish
• 1/4 teaspoon crushed red pepper flakes optional: Just a subtle background warmth that wakes up all the spring flavors

Instructions

Get your oven ready:

Preheat to 375°F and grease a 9x13 inch baking dish with a little oil or cooking spray

Sauté the vegetables:

Heat olive oil in a large skillet over medium heat, add garlic for 30 seconds until fragrant, then toss in asparagus, snap peas, zucchini and carrots for 4 to 5 minutes until they brighten and start to soften

Finish the veggie mixture:

Stir in spinach and peas for just 1 minute, season with salt, pepper and red pepper flakes, then remove from heat and fold in fresh basil

Mix the ricotta filling:

Combine ricotta cheese with half the Parmesan in a small bowl until smooth

Start the layers:

Spread 1/2 cup Alfredo sauce on the bottom of your dish, then arrange 3 noodles over the sauce

Build the first layer:

Spread one third of the ricotta mixture, one third of the vegetables, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce over those noodles

Repeat and finish:

Layer twice more with noodles, ricotta, vegetables, mozzarella and sauce, ending with remaining noodles, Alfredo sauce, mozzarella and Parmesan on top

Bake covered:

Cover tightly with foil and bake for 30 minutes, trapping steam to cook those no boil noodles perfectly

Brown the top:

Remove foil and bake 15 more minutes until the cheese is golden and bubbling around the edges

Let it rest:

Wait 10 minutes before slicing so the layers set and you get clean portions instead of a sloppy mess

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This lasagna has become my go to for spring potlucks because it travels well and always earns me requests for the recipe. Something about layers of tender vegetables in that creamy sauce makes people feel cared for and comforted.

Make It Ahead

I have assembled this the night before and stored it in the refrigerator covered tightly with foil. You may need to add 5 to 10 minutes to the covered baking time since it starts cold. The flavors actually meld beautifully overnight.

Vegetable Swaps

When asparagus season ends, I swap in fresh green beans or diced bell peppers. Artichoke hearts work wonderfully too, just pat them dry first so your lasagna does not become watery. The key is keeping vegetables in similar sized pieces for even cooking.

Serving Suggestions

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Crusty bread for sopping up that sauce is non negotiable in my house.

• Chill the dish completely before storing leftovers for easy cleanup
• Individual portions freeze beautifully for future weeknight dinners
• Reveal any hidden vegetables to skeptical eaters only after they have taken their first bite

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There is something deeply satisfying about transforming spring vegetables into something so cozy and comforting. Hope this becomes a staple in your kitchen too.

Recipe Questions & Answers

→ Can I make this lasagna ahead of time?

Yes, you can assemble the entire lasagna up to 24 hours in advance and refrigerate it before baking. You may need to add 5-10 minutes to the covered baking time if baking cold from the refrigerator.

→ What other spring vegetables work well in this dish?

Leeks, artichoke hearts, fresh fava beans, or even thinly sliced spring onions would be excellent additions or substitutions. The key is using vegetables that cook relatively quickly and maintain some texture.

→ Can I freeze this lasagna?

Absolutely. Assemble the lasagna, wrap it tightly with plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or add about 20 minutes to the baking time if baking from frozen.

→ Is there a dairy-free alternative for the sauces?

You can substitute the Alfredo sauce with a cashew-based creamy sauce or a dairy-free white sauce alternative. For the cheeses, look for high-quality vegan ricotta and shredded mozzarella alternatives made from nuts or tapioca.

→ Why use no-boil noodles instead of regular lasagna noodles?

No-boil noodles absorb moisture from the sauce and vegetables during baking, becoming perfectly tender without the extra step of boiling and draining. They also tend to result in a neater, less watery final dish since they haven't absorbed excess water during pre-cooking.

→ How do I prevent the vegetables from becoming too mushy?

The key is to sauté the vegetables just until slightly tender—about 4-5 minutes. They'll continue cooking in the oven, so starting with vegetables that still have some bite ensures they don't become completely soft in the finished dish.