Save The first time I made this lasagna, it was actually because I had completely forgotten to buy marinara sauce. I stared at my counter full of spring vegetables from the farmers market and that jar of Alfredo sauce sitting lonely in the pantry, shrugged, and decided to see what would happen. Now it has become the lasagna I actually crave, especially when asparagus season hits and everything feels fresh and possible again.
Last spring my sister came over for what was supposed to be a quick catch up dinner. She ended up taking leftovers home and texted me the next morning asking for the recipe, which is basically her highest form of culinary compliment. Theres something about the layers of tender vegetables and creamy sauce that makes people feel taken care of.
Ingredients
- 2 cups asparagus, trimmed and cut into 1-inch pieces: Look for bright green stalks that snap cleanly when bent
- 1 cup sugar snap peas, trimmed and halved: These add a wonderful sweet crunch that survives the baking
- 1 cup baby spinach, roughly chopped: Wilts down into the layers creating little pockets of earthiness
- 1 cup zucchini, diced: Try not to cut the pieces too large or they will release too much water
- 1 cup carrots, julienned or shredded: Shredded carrots distribute sweetness throughout every bite
- 3/4 cup frozen peas, thawed: Frozen peas work perfectly here and add pops of color
- 2 cups part skim ricotta cheese: Room temperature ricotta spreads so much more easily
- 1 cup shredded mozzarella cheese: Reserve some for the very top to get that beautiful golden bubble
- 1/2 cup grated Parmesan cheese: Divide this between the ricotta mixture and the final topping
- 3 cups light Alfredo sauce: Homemade is lovely but a good quality jarred sauce works beautifully
- 9 no boil lasagna noodles: Do not worry if they are not perfectly sized, they will expand as they cook
- 2 cloves garlic, minced: Fresh garlic makes such a difference in the vegetable sauté
- 2 tablespoons fresh basil, chopped: Tear the basil by hand for a more rustic feel
- 1 tablespoon olive oil: This helps the vegetables cook evenly without burning
- 1/2 teaspoon salt: Adjust based on how salty your Alfredo sauce is
- 1/4 teaspoon freshly ground black pepper: Freshly cracked pepper adds a subtle warmth
- 1/4 teaspoon crushed red pepper flakes: Just a whisper of heat to brighten the creamy sauce
Instructions
- Preheat your oven and prepare the baking dish:
- Preheat oven to 375°F and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Sauté the vegetables:
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add asparagus, snap peas, zucchini, and carrots. Cook for 4 to 5 minutes until slightly tender. Stir in spinach and peas and cook for 1 minute more. Season with salt, black pepper, and red pepper flakes. Remove from heat and stir in fresh basil.
- Mix the ricotta filling:
- In a small bowl, combine ricotta cheese with half of the Parmesan cheese until well blended.
- Start the layering:
- Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish. Layer 3 no boil noodles over the sauce.
- Build the first complete layer:
- Top the noodles with 1/3 of the ricotta mixture, 1/3 of the vegetable mixture, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce.
- Repeat the layers:
- Repeat the layering process twice more, finishing with remaining noodles, Alfredo sauce, mozzarella, and Parmesan cheese.
- Bake covered first:
- Cover tightly with foil and bake for 30 minutes. This helps the noodles cook through properly.
- Finish baking uncovered:
- Remove foil and bake for an additional 15 minutes until golden and bubbly on top.
- Let it rest before serving:
- Let rest for 10 minutes before slicing. This step is crucial for clean layers. Garnish with extra basil and serve.
Save This recipe came about during one of those chaotic weeks when I was trying to use up everything in my fridge before grocery shopping. Now it is the lasagna I make when I want something that feels special but does not require hours of standing at the stove.
Making It Your Own
I have played around with different vegetable combinations depending on what looks best at the market. Leeks add a lovely mild sweetness, and artichoke hearts bring a tangy brightness that cuts through the rich sauce beautifully.
The Sauce Situation
Sometimes I make my own Alfredo sauce with butter, garlic, and plenty of Parmesan. But honestly, a high quality store bought light Alfredo sauce works perfectly and saves about 20 minutes of prep time. Choose your battles.
Serving Suggestions
A crisp green salad with a vinaigrette cuts through the richness nicely. I also love serving this with some crusty garlic bread to sop up any extra sauce. A chilled Pinot Grigio pairs beautifully with the spring vegetables and creamy elements.
- Let leftovers come to room temperature before reheating for best texture
- This lasagna freezes surprisingly well for up to three months
- Squeeze some fresh lemon over individual servings right before eating
Save There is something deeply satisfying about slicing into a homemade lasagna and seeing all those beautiful layers of green and cream. Hope this brings some spring brightness to your table.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, assemble the lasagna completely, cover with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.
- → What spring vegetables work best for layering?
Asparagus, snap peas, spinach, zucchini, and carrots provide excellent texture and flavor. Leeks, artichoke hearts, and fresh peas also complement the Alfredo sauce beautifully.
- → How do I prevent the lasagna from being watery?
Cook vegetables for 4-5 minutes to reduce excess moisture, and ensure they're well-drained. The resting period before serving also allows moisture to redistribute evenly throughout the dish.
- → Can I make my own Alfredo sauce instead of store-bought?
Absolutely. A homemade version using butter, heavy cream, garlic, and Parmesan cheese will work perfectly. Aim for about 3 cups of finished sauce for proper layering consistency.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the creamy sauce and fresh vegetables. The acidity cuts through the richness while enhancing the delicate spring vegetable flavors.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven, covered with foil, for 15-20 minutes until warmed through. Avoid high heat to prevent drying out the noodles.