Description
A fresh and vibrant Spring Veggie Alfredo Lasagna that layers tender asparagus, sugar snap peas, spinach, zucchini, carrots, and peas with creamy ricotta, mozzarella, and Parmesan cheeses, all brought together with a light Alfredo sauce. This easy no-boil lasagna is perfect for springtime meals, offering a colorful, flavorful vegetarian dish baked to golden perfection.
Ingredients
Scale
Vegetables
- 2 cups asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas, trimmed and halved
- 1 cup baby spinach, roughly chopped
- 1 cup zucchini, diced
- 1 cup carrots, julienned or shredded
- 3/4 cup frozen peas, thawed
Cheeses
- 2 cups part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 3 cups light Alfredo sauce
- 9 no-boil lasagna noodles
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Prepare the baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with oil or cooking spray to prevent sticking.
- Cook the spring vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add asparagus, sugar snap peas, zucchini, and carrots, cooking for 4-5 minutes until they start to soften. Stir in the spinach and thawed peas, cooking for an additional minute. Season the mixture with salt, black pepper, and crushed red pepper flakes. Remove from heat and fold in chopped fresh basil for vibrant flavor.
- Combine ricotta and cheese: In a small bowl, mix the part-skim ricotta cheese with half of the grated Parmesan cheese until smooth and well combined.
- Build the first sauce layer: Spread 1/2 cup of the light Alfredo sauce evenly across the bottom of the prepared baking dish to create a flavorful base for the layers.
- Layer the lasagna components: Lay 3 no-boil lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over the noodles, followed by one-third of the cooked vegetable mixture. Sprinkle 1/3 cup of shredded mozzarella cheese on top, then drizzle with 2/3 cup of Alfredo sauce. Repeat this layering sequence two more times, using up all ricotta, vegetables, mozzarella, Alfredo sauce, and noodles.
- Finish layering: On the top layer, place the remaining 3 noodles, spread the remaining Alfredo sauce over them, then sprinkle with the remaining mozzarella cheese and Parmesan cheese to create a golden, cheesy crust after baking.
- Bake covered and uncovered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 15 minutes to allow the top to become golden brown and the sauce to bubble beautifully.
- Rest and serve: Once baked, remove the lasagna from the oven and let it rest for 10 minutes. This sets the layers and makes slicing easier. Garnish with extra fresh basil if desired and serve warm immediately for a delightful springtime meal.
Notes
- Use no-boil lasagna noodles to save time and avoid pre-cooking pasta.
- Light Alfredo sauce helps keep this dish lighter but still creamy and flavorful.
- Feel free to substitute or add other spring vegetables like peas, broccoli florets, or mushrooms.
- For a spicier kick, increase crushed red pepper flakes according to your taste.
- Letting the lasagna rest before slicing enhances the texture and presentation.
- This dish is vegetarian but not vegan due to the cheese; to make vegan, substitute dairy-free cheeses and Alfredo sauce.
