Save Pin The first time I made this lasagna, it was supposed to be a backup plan. I'd forgotten to defrost meat for my usual Sunday gravy, so I raided the crisper drawer with that mix of panic and creativity that strikes at 5 PM. My husband took one bite of this accidental creation and announced it was better than the original version. Now I honestly look forward to spring just so I can make it again.
Last Easter, my sister-in-law who claims to hate vegetables went back for thirds. She finally admitted she didnt realize she was eating asparagus and zucchini because everything was so creamy and comforting. Thats the magic of this dish. It converts vegetable skeptics without them even noticing it's happening.
Ingredients
- 2 cups asparagus: Spring's star vegetable, cut into bite sized pieces so they distribute evenly through layers
- 1 cup sugar snap peas: These add a sweet crunch that survives baking surprisingly well
- 1 cup baby spinach: Wilts beautifully into the sauce and provides gorgeous green flecks throughout
- 1 cup zucchini: Dice small so it doesn't make your lasagna watery
- 1 cup carrots: Julienned or shredded for subtle sweetness and color contrast
- 3/4 cup frozen peas: Thawed first so they don't make your sauce icy cold during assembly
- 2 cups part skim ricotta: Whole milk ricotta makes it too heavy, and believe me I've tested this extensively
- 1 cup shredded mozzarella: Reserve extra for the top if you like that restaurant style cheese pull
- 1/2 cup grated Parmesan: Divide between the ricotta mixture and the final topping layer
- 3 cups light Alfredo sauce: Homemade is lovely but store bought works perfectly when you're short on time
- 9 no boil lasagna noodles: Don't worry if they seem stiff before baking, they soften beautifully in the oven
- 2 cloves garlic: Mince it yourself, pre jarred garlic has a strange aftertaste in creamy dishes
- 2 tablespoons fresh basil: Add more than you think you need, it mellows considerably during baking
- 1 tablespoon olive oil: For sauteing the vegetables, butter burns too easily at higher heat
- 1/2 teaspoon salt: Adjust based on how salty your Alfredo sauce already is
- 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference here
- 1/4 teaspoon crushed red pepper: Optional but recommended for a gentle warmth that cuts through the cream
Instructions
- Preheat your oven and prepare the baking dish:
- Set your oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish with butter or cooking spray.
- Saute the vegetables:
- Heat olive oil in a large skillet over medium heat, add minced garlic and cook for just 30 seconds until fragrant, then add asparagus, snap peas, zucchini, and carrots and cook for 4 to 5 minutes until slightly tender but still crisp.
- Add the delicate vegetables:
- Stir in spinach and peas, cook for 1 minute, then season with salt, black pepper, and red pepper flakes, remove from heat, and stir in fresh basil.
- Prepare the ricotta mixture:
- In a small bowl, combine ricotta cheese with half of the Parmesan cheese until well blended.
- Start layering:
- Spread half a cup of Alfredo sauce on the bottom of your prepared baking dish, then arrange 3 no boil noodles over the sauce, breaking them to fit if necessary.
- Build the first complete layer:
- Top the noodles with one third of the ricotta mixture, one third of the vegetables, one third cup of mozzarella, and two thirds cup of Alfredo sauce, spreading each evenly.
- Repeat the layers:
- Add another 3 noodles and repeat the layering process twice more, finishing with the final layer of noodles topped with remaining Alfredo sauce, mozzarella, and Parmesan.
- Bake covered:
- Cover the dish tightly with foil and bake for 30 minutes to let everything steam and meld together.
- Finish uncovered:
- Remove the foil and bake for an additional 15 minutes until the cheese is golden brown and bubbling around the edges.
- Rest before serving:
- Let the lasagna rest for 10 minutes before slicing to help the layers set, then garnish with extra basil and serve warm.
Save Pin This recipe became my go to for new parents and neighbors because it reheats beautifully and tastes even better the next day. Something about those vegetables melding overnight in the fridge transforms it from good to absolutely exceptional.
Make Ahead Magic
Assemble the entire lasagna up to 24 hours before baking, cover tightly with plastic wrap then foil, and refrigerate until you're ready to bake. You may need to add 5 to 10 minutes to the covered baking time if it's coming straight from the refrigerator.
Vegetable Swaps
I've made this with thinly sliced leeks, fresh peas straight from the pod, and even chopped artichoke hearts when I wanted something more indulgent. The key is keeping the vegetables in small, even pieces so they distribute well and cook at the same rate.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the creaminess beautifully, and a simple green salad with lemon vinaigrette provides a refreshing contrast to the rich, cheesy layers.
- Add a squeeze of lemon juice to the vegetables before layering for brightness
- Keep extra Alfredo sauce warm for serving in case the lasagna feels dry
- Let leftovers come to room temperature before reheating for the best texture
Save Pin This lasagna has become my answer to everything from spring celebrations to Tuesday night comfort food. Hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, assemble the lasagna completely, cover with foil, and refrigerate overnight. Add 10-15 minutes to the baking time if baking from cold.
- → What vegetables work best for substitutions?
Leeks, artichoke hearts, broccoli, or mushrooms are excellent choices. Keep total vegetable volume around 5-6 cups and pre-cook to avoid excess moisture.
- → How do I prevent a watery lasagna?
Sauté vegetables until slightly tender to release and evaporate excess water. Don't use raw vegetables. Cover with foil for the first 30 minutes of baking to trap steam.
- → Can I make my own Alfredo sauce instead?
Absolutely. Melt 4 tablespoons butter, whisk in 3 tablespoons flour, add 2 cups heavy cream and 1 cup whole milk. Simmer until thickened, then season with salt, pepper, and nutmeg.
- → What wine pairs well with this dish?
A crisp Pinot Grigio complements the light Alfredo and fresh vegetables beautifully. Alternatively, try Vermentino or a dry Riesling for bright acidity.
- → How long does leftovers stay fresh?
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish covered in a 325°F oven until heated through.