Spring Veggie Alfredo Lasagna

The first time I made this lasagna was on a rainy Sunday when I had way too many vegetables from my farmers market run. I wasnt expecting much, just trying to use up produce before it went bad, but something magical happened in the oven. My husband took one bite and actually put down his fork to tell me this was the best lasagna hed ever had. Now it appears on our table at least twice every spring.

Last spring my sister came over to help me plant my herb garden and we were starving by the time we finished. I threw this together with whatever was in the fridge, and we ended up eating it standing up at the kitchen counter, laughing with sauce on our chins. Sometimes the best meals happen when youre too tired to care about presentation.

Ingredients

• 2 cups asparagus trimmed and cut into 1 inch pieces: Look for bright green stalks that snap when you bend them. The woody ends go to the compost or vegetable stock.
• 1 cup sugar snap peas trimmed and halved: These add such a satisfying crunch. Remove the string along the seam if you want to be extra thorough.
• 1 cup baby spinach roughly chopped: Wilt it down in the pan and it practically disappears into the layers while adding beautiful green flecks.
• 1 cup zucchini diced: Smaller pieces cook faster and distribute more evenly throughout the lasagna.
• 1 cup carrots julienned or shredded: They bring natural sweetness that balances the rich Alfredo sauce perfectly.
• 3/4 cup frozen peas thawed: Frozen peas work beautifully here and they add these sweet pops of flavor throughout.
• 2 cups part skim ricotta cheese: Room temperature ricotta spreads so much easier than cold.
• 1 cup shredded mozzarella cheese: Reserve some for the very top layer to get those gorgeous browned spots.
• 1/2 cup grated Parmesan cheese: The salty umami punch that makes everything taste more like itself.
• 3 cups light Alfredo sauce: Homemade is wonderful but a good quality store bought sauce works perfectly fine.
• 9 no boil lasagna noodles: Break any pieces to fit your dish and dont worry about perfect edges.
• 2 cloves garlic minced: Fresh garlic matters here. Jarred garlic can taste a bit metallic in delicate cream sauces.
• 2 tablespoons fresh basil chopped: Tear the larger leaves by hand for more surface area and better flavor release.
• 1 tablespoon olive oil: Just enough to sauté the vegetables and build flavor in that first step.
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper: Season your vegetables as they cook since the noodles and cheese will add salt too.
• 1/4 teaspoon crushed red pepper flakes optional: I love this subtle warmth that cuts through the creamy elements.

Instructions

Preheat your oven to 375F and grease a 9x13 inch baking dish:

I use a paper towel with a little olive oil to coat the dish, paying attention to the corners where lasagna loves to stick.

Sauté the vegetables:

Heat that tablespoon of olive oil over medium heat and let the garlic sizzle for just 30 seconds. Toss in your asparagus, snap peas, zucchini and carrots. Cook them for 4 to 5 minutes until theyre starting to soften but still have some bite. Add the spinach and peas for that final minute, season everything, and stir in the fresh basil right at the end.

Mix your ricotta filling:

In a small bowl, combine the ricotta with half of the Parmesan. I add a tiny pinch of salt here too since ricotta can be bland on its own.

Start layering:

Spread about 1/2 cup of Alfredo sauce on the very bottom of your dish to prevent sticking. Lay down 3 noodles, then spread 1/3 of your ricotta mixture, 1/3 of the vegetables, 1/3 cup mozzarella, and about 2/3 cup of Alfredo sauce.

Build the remaining layers:

Repeat that exact pattern two more times. For the very top layer, finish with your final noodles, remaining Alfredo sauce, and all the mozzarella and Parmesan you have left.

Bake covered then uncovered:

Cover tightly with foil and bake for 30 minutes to let everything steam and cook together. Remove the foil and bake another 15 minutes until the cheese is golden in spots and bubbling around the edges.

Rest before serving:

This is the hardest part but you have to let it sit for 10 minutes. The sauce needs time to set up or youll end up with lasagna soup instead of slices.

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This recipe became my go to for new parents and sick neighbors because it reheats beautifully and tastes even better the next day. Something about those vegetables mingling with the sauce overnight transforms it completely.

Making It Your Own

The beauty of this lasagna is how adaptable it is to whatever vegetables look best at the market. I ve used fresh peas in their pods in early summer, swapped in butternut squash come fall, and even added roasted red peppers for a smoky twist. The key is keeping your vegetables in similar sized pieces so they cook evenly.

Sauce Selection

While jarred Alfredo sauce works in a pinch, making your own takes about 10 minutes and tastes infinitely better. Butter, garlic, cream, and plenty of Parmesan melted together creates a sauce that clings to every noodle and vegetable. If you do go store bought, add a extra handful of Parmesan to brighten it up.

Make Ahead Strategy

This lasagna is practically designed for busy weeknights. You can assemble it completely up to 24 hours ahead, cover and refrigerate, then bake it straight from the refrigerator. Just add about 10 minutes to the covered baking time to account for the cold start.

• Always cover with foil while refrigerating to prevent the noodles from drying out
• Let the dish sit on the counter for 20 minutes while the oven preheats
• Check that its bubbling in the center before removing the foil

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Theres something so satisfying about cutting into that first slice and seeing all those colorful vegetables peeking through the creamy sauce. This is the kind of meal that makes you feel good about what youre feeding the people you love.

Recipe Questions & Answers

→ Can I make this lasagna ahead of time?

Yes, assemble the entire lasagna up to 24 hours in advance and refrigerate tightly covered. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What vegetables work best in this lasagna?

Asparagus, sugar snap peas, zucchini, carrots, spinach, and peas provide a nice mix of textures and flavors. You can also substitute leeks, artichoke hearts, or fresh green beans based on availability.

→ Can I use regular lasagna noodles?

Regular boiled noodles work fine—just cook them according to package directions, drain well, and proceed with layering. No-boil noodles simply save time and steps.

→ How do I store leftovers?

Leftovers keep well in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm at 350°F until heated through.

→ Can I freeze this lasagna?

Yes, freeze before baking by wrapping the assembled dish tightly in plastic and foil. Thaw overnight in the refrigerator before baking as directed, or add 15-20 minutes to the covered baking time if baking from frozen.

→ How can I make the Alfredo sauce from scratch?

Melt 4 tablespoons butter in a saucepan, whisk in 2 tablespoons flour, then gradually add 2 cups milk and 1 cup chicken or vegetable broth while stirring. Simmer until thickened, then stir in 1 cup grated Parmesan and season to taste.