Spring Veggie Alfredo Lasagna (Printable)

Vibrant layers of spring vegetables, creamy Alfredo sauce, and melted cheese create this satisfying vegetarian lasagna.

# 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, 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

# Directions:

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. Remove foil and bake for an additional 15 minutes, or until golden and bubbly.
07 - Let rest for 10 minutes before slicing. Garnish with extra basil and serve.

# Expert Advice:

01 -
  • The vegetables stay tender crisp instead of turning mushy, giving each bite a satisfying texture contrast
  • Light Alfredo sauce feels indulgent without the heavy creaminess that puts you in a food coma
  • No boil noodles mean you can assemble this in about 15 minutes on busy weeknights
02 -
  • No boil noodles still need liquid to cook properly, so do not skip the sauce layer on the very bottom of the dish
  • Letting the lasagna rest for at least 10 minutes is not optional, otherwise your beautiful layers will slide into a messy puddle
  • If the noodles look dry during baking, pour 2 tablespoons of water around the edges and cover tightly with foil
03 -
  • Grate your own Parmesan instead of buying pre grated, as the flavor is noticeably more complex and melts better
  • Use a vegetable peeler to shave the carrots into ribbons instead of julienning, which creates beautiful orange strands throughout the layers
  • If you have time, roast the vegetables at 425°F for 15 minutes before assembling for deeper, sweeter flavor
Go Back