Save The first time I made this lasagna, it was a complete accident. I had planned to make my regular tomato version but realized halfway through prep that I was out of marinara. What I did have was a ridiculous amount of vegetables from my farmers market run and a jar of Alfredo sauce lurking in the pantry. That Wednesday night dinner became one of those happy kitchen mistakes that completely changes your cooking rotation. Now I make it intentionally every spring when the markets overflow with tender green things.
Last April I served this at a small dinner party when my friend Sarah announced she was going vegetarian. Everyone was so focused on catching up that nobody noticed the absence of meat until they were halfway through their second helping. The way the creamy sauce coats each tender piece of asparagus and snap pea somehow makes the whole thing feel indulgent despite being packed with vegetables. Now Sarah requests it every time she visits, and Ive learned to always make extra.
Ingredients
- 2 cups asparagus: Spring is the moment to snatch up asparagus. Look for tight tips and snap them where they naturally break.
- 1 cup sugar snap peas: These add such a satisfying crunch. Trim the strings and halve them so they distribute evenly.
- 1 cup baby spinach: It wilts down to almost nothing, so do not be afraid to pile it in.
- 1 cup zucchini: Dice it small so it softens but does not turn mushy during baking.
- 1 cup carrots: Julienned carrots bring sweetness and color. A quick pass with a vegetable peeler works beautifully.
- 3/4 cup frozen peas: Thawed and tossed in at the end, they stay bright and sweet.
- 2 cups part-skim ricotta: Whisk this with a fork to break up any lumps before layering.
- 1 cup shredded mozzarella: That golden brown top is everything.
- 1/2 cup grated Parmesan: Save a bit for the very top layer where it gets crispy and salty.
- 3 cups light Alfredo sauce: Homemade is lovely but a good quality jarred sauce works perfectly here.
- 9 no-boil lasagna noodles: These are magic. They absorb moisture from the sauce and vegetables as they bake.
- 2 cloves garlic: Mince it finely so it does not burn when it hits the hot oil.
- 2 tablespoons fresh basil: Chop it right before you need it. Dried basil would not do this dish justice.
- 1 tablespoon olive oil: Just enough to gently sauté the vegetables without making them oily.
- 1/2 teaspoon salt: The vegetables need seasoning before they go into the lasagna.
- 1/4 teaspoon black pepper: Freshly ground makes all the difference.
- 1/4 teaspoon red pepper flakes: Optional, but I love that subtle warmth that cuts through the cream.
Instructions
- Preheat and prep your dish:
- Heat your oven to 375°F and give a 9x13 baking dish a light coating of oil. Do not skip this step or you will be scrubbing baked-on cheese for days.
- Cook the vegetables:
- Warm olive oil in a large skillet over medium heat. Add garlic and let it sizzle for thirty seconds, then toss in the asparagus, snap peas, zucchini, and carrots. Sauté for four to five minutes until they are slightly tender but still have some bite. Stir in spinach and peas for one minute more, then season with salt, pepper, and red pepper flakes. Remove from heat and fold in basil.
- Mix the ricotta layer:
- In a small bowl, combine ricotta with half the Parmesan. Whisk it with a fork until smooth and spreadable.
- Start layering:
- Spread half a cup of Alfredo sauce across the bottom of your dish. Lay three noodles over the sauce, then spread with one-third of the ricotta mixture, one-third of the vegetables, one-third cup mozzarella, and two-thirds cup Alfredo sauce.
- Build the remaining layers:
- Repeat the layering twice more. The final layer should be noodles topped with remaining Alfredo sauce, mozzarella, and the rest of the Parmesan.
- Bake to golden perfection:
- Cover tightly with foil and bake for thirty minutes. Remove foil and continue baking for fifteen more minutes until the cheese is bubbly and beginning to turn golden brown.
- Rest before serving:
- Let the lasagna sit for ten minutes. This feels impossible when it smells this good, but it needs that time to set so you get clean slices instead of a messy slide.
Save This recipe has become my go-to for new parents and friends recovering from surgery. Something about lasagna feels like a hug in food form, but the fresh vegetables make it feel lighter and more appropriate for spring than the heavy meat versions I grew up eating. Last month I dropped off a pan to my neighbor who just had knee surgery, and she texted me two days later asking for the recipe because her family had already finished it all.
Making It Ahead
I almost always assemble this the day before I plan to bake it. Cover the unbaked lasagna tightly with foil and refrigerate for up to twenty-four hours. The noodles will soften as they sit, and the flavors will have time to mingle. When you are ready to bake, add about ten minutes to the covered baking time since everything will be cold from the fridge.
Vegetable Swaps
The beauty of this recipe is how adaptable it is to whatever looks best at the market. When asparagus season ends, I swap in green beans or haricots verts. Summer calls for diced bell peppers and fresh corn. In fall, I have used butternut squash and kale with wonderful results. Just keep the total volume of vegetables around six cups and adjust cooking times for harder vegetables that need more time to soften.
Serving Suggestions
Despite being rich with cheese and creamy sauce, this lasagna somehow does not feel overwhelmingly heavy. I like to serve it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Crusty bread for sopping up that Alfredo sauce is non-negotiable in my house. If you want to make it a complete meal, a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc ties everything together beautifully.
- The salad should be dressed right before serving so the greens do not wilt
- Leftovers reheat surprisingly well in the microwave with a splash of water
- Consider doubling the recipe because it freezes beautifully for up to three months
Save There is something deeply satisfying about pulling a bubbling lasagna from the oven, especially one that balances comfort and freshness so perfectly. I hope this becomes a spring tradition in your kitchen like it has in mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly with foil and refrigerate. When ready to bake, add 10-15 minutes to the cooking time since it will start from a cold temperature.
- → What vegetables work best as substitutes?
Leeks, artichoke hearts, mushrooms, broccoli, and bell peppers are excellent alternatives. Keep in mind that harder vegetables may need slightly longer cooking in the skillet to soften properly.
- → How do I know when the lasagna is fully cooked?
The lasagna is done when the top is golden brown and bubbly at the edges. The cheese should be melted and slightly browned. Let it rest for 10 minutes before cutting to allow the layers to set slightly.
- → Can I make my own Alfredo sauce?
Absolutely. Melt butter, add flour to create a roux, then gradually whisk in milk or cream. Add Parmesan cheese, salt, and pepper. This homemade version takes about 15 minutes and adds wonderful fresh flavor to your dish.
- → Is this suitable for gluten-free diets?
The standard version contains gluten in the no-boil noodles. Use gluten-free lasagna noodles as a substitute. Verify that your Alfredo sauce is also gluten-free, as some commercial versions contain wheat-based thickeners.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the light Alfredo sauce and fresh vegetables beautifully. The acidity cuts through the richness while enhancing the spring vegetable flavors.