Spring Veggie Alfredo Lasagna (Printable)

Tender spring vegetables layered with no-boil noodles and creamy Alfredo sauce for a satisfying meatless meal.

# What You Need:

→ 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

→ Pasta

11 - 9 no-boil lasagna noodles

→ Aromatics & Seasonings

12 - 2 cloves garlic, minced
13 - 2 tablespoons fresh basil, chopped
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

# How to Make It:

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. Layer 3 no-boil noodles over the sauce.
05 - Top noodles with 1/3 of the ricotta mixture, 1/3 of the vegetable mixture, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce.
06 - Repeat layers twice more, finishing with remaining noodles, Alfredo sauce, mozzarella, and Parmesan cheese.
07 - Cover tightly with foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 15 minutes, or until golden and bubbly.
09 - Let rest for 10 minutes before slicing. Garnish with extra basil and serve.

# Expert Suggestions:

01 -
  • The vegetables stay perfectly tender crisp instead of mushy like in some veggie lasagnas
  • Light Alfredo sauce feels indulgent without that heavy cream sauce aftermath
  • No boil noodles mean you can assemble this in about 15 minutes flat
02 -
  • No boil noodles still need enough liquid to cook properly. Dont skip that sauce layer on the bottom of the dish.
  • Letting the lasagna rest before cutting is the difference between neat slices and a messy slide. The sauce thickens as it cools slightly.
  • If your Alfredo sauce is thick, thin it with a splash of pasta water or milk before layering.
03 -
  • Trim your asparagus by bending each stalk until it snaps naturally. It knows exactly where the woody part ends.
  • If your ricotta seems watery, let it drain in a sieve for 15 minutes before mixing with the Parmesan.
Go Back