Spring Veggie Alfredo Lasagna (Print View)

Tender spring vegetables with creamy light Alfredo sauce and no-boil noodles. Vegetarian Italian-American comfort food, ready in 1 hour 15 minutes.

# Components:

→ 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 and 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

# Preparation Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Add asparagus, snap peas, zucchini, and carrots. Cook for 4-5 minutes until slightly tender. Stir in spinach and peas; cook for 1 minute. Season with salt, black pepper, and red pepper flakes. Remove from heat and stir in fresh basil.
03 - In a small bowl, combine ricotta cheese with half of the Parmesan cheese.
04 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
05 - Layer 3 no-boil noodles over the sauce. Top with 1/3 of the ricotta mixture, 1/3 of the vegetable mixture, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce. Repeat layers twice more, finishing with remaining noodles, Alfredo sauce, mozzarella, and Parmesan cheese.
06 - Cover tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 15 minutes, or until golden and bubbly.
08 - Let rest for 10 minutes before slicing. Garnish with extra basil and serve.

# Expert Advice:

01 -
  • It brings all the comfort of traditional lasagna without the heaviness, thanks to the light Alfredo and crisp vegetables.
  • No-boil noodles mean less fuss and fewer dishes, which makes weeknight assembly actually doable.
  • The mix of textures, from tender asparagus to snappy peas, keeps every bite interesting.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Do not skip the resting time after baking, the layers need those 10 minutes to firm up or your slices will be a soupy mess.
  • If your vegetables release too much moisture during cooking, drain them briefly before layering to avoid a watery lasagna.
  • Always cover tightly with foil for the first bake, exposed noodles will stay hard and chewy no matter how long you cook them.
03 -
  • Press the vegetables gently with a spatula while they cook to release moisture and concentrate their flavor.
  • Use a sharp serrated knife to slice the lasagna cleanly without dragging the layers apart.
  • If the top starts browning too fast, tent it loosely with foil during the final uncovered bake.
  • Let the Alfredo sauce come to room temperature before assembling so it spreads more easily and the noodles hydrate evenly.
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