Save Pin The first time I made this lasagna, it was supposed to be dinner for two but somehow ended up feeding six people who happened to drop by. Now it is my go to for surprise gatherings because the vegetables make it feel lighter than traditional lasagna while still being incredibly satisfying.
I discovered the magic of snap peas in lasagna by accident when I ran out of bell peppers one afternoon. Their sweetness pops against the creamy sauce and they keep their crunch even after baking, which my family now requests every time.
Ingredients
- Asparagus: Choose spears that are firm and bright green, trimming away any woody ends before cutting into pieces
- Sugar snap peas: These add incredible crunch and natural sweetness that balances the rich Alfredo sauce
- Baby spinach: Wilts beautifully into the layers and adds color without overwhelming the other flavors
- Zucchini: Dice into small pieces so they cook through evenly and release moisture into the noodles
- Carrots: Julienned carrots bring natural sweetness and a pop of orange color throughout the layers
- Frozen peas: Thawed peas burst with sweetness and hold their shape perfectly during baking
- Part skim ricotta: Using part skim reduces the richness while still delivering that creamy texture we love
- Mozzarella cheese: Shredded fresh mozzarella melts beautifully and creates those irresistible cheese pulls
- Grated Parmesan: Adds a salty umami punch that brings all the vegetables together
- Light Alfredo sauce: A lighter version keeps the dish feeling fresh without sacrificing creaminess
- No boil lasagna noodles: These absorb excess moisture from the vegetables and sauce while baking
- Garlic: Minced fresh garlic blooms quickly in hot oil and infuses the vegetables with aromatic flavor
- Fresh basil: Chopped basil adds a sweet peppery note that complements spring vegetables perfectly
- Olive oil: A small amount helps sauté the vegetables and keeps them from sticking to the pan
- Salt and black pepper: Essential seasoning that enhances the natural flavors of all the vegetables
- Crushed red pepper flakes: Optional but adds just enough heat to wake up the palate
Instructions
- Preheat your oven:
- Set your oven to 375°F and give a 9x13 baking dish a quick coating of cooking spray or olive oil
- Sauté the vegetables:
- Warm olive oil in a large skillet then add garlic for thirty seconds before tossing in asparagus snap peas zucchini and carrots for four to five minutes
- Add the delicate greens:
- Stir in spinach and peas for just one minute then season everything with salt pepper and red pepper flakes before removing from heat and folding in basil
- Mix the ricotta filling:
- Combine ricotta with half the Parmesan in a small bowl until smooth and evenly distributed
- Start layering:
- Spread half a cup of Alfredo sauce across the bottom of your dish then arrange three noodles over the sauce
- Build the first complete layer:
- Top noodles with one third of the ricotta mixture one third of the vegetables one third cup mozzarella and two thirds cup Alfredo sauce
- Repeat and finish:
- Create two more identical layers then end with remaining noodles sauce mozzarella and remaining Parmesan on top
- Bake covered:
- Cover tightly with foil and bake for thirty minutes to let everything steam and cook through
- Get the golden top:
- Remove foil and bake for another fifteen minutes until the cheese is bubbling and turning golden brown
- Rest before serving:
- Let the lasagna sit for ten minutes so the layers set then garnish with extra basil and slice into squares
Save Pin This recipe became a spring tradition after my neighbor brought over fresh asparagus from her garden and I needed a way to use it all before it spoiled.
Making It Your Own
Leeks and artichoke hearts work beautifully in place of or alongside the vegetables listed. The key is keeping pieces relatively uniform in size so everything cooks at the same rate.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the creaminess while a simple green salad with lemon vinaigrette brightens the whole meal.
Storage and Reheating
This lasagna actually tastes better the next day when the flavors have had time to meld together. Store covered in the refrigerator for up to four days.
- Reheat individual portions in the microwave with a damp paper towel on top to prevent drying out
- For larger portions cover with foil and reheat at 350°F for about twenty minutes
- Freeze unbaked portions tightly wrapped for up to three months and bake straight from frozen
Save Pin There is something so satisfying about slicing into this lasagna and seeing all those colorful vegetables nestled between creamy layers. It is spring comfort food at its finest.
Recipe FAQs
- → Can I use fresh lasagna noodles instead of no-boil?
Yes, you can substitute fresh or boiled lasagna noodles, but you'll need to add 10-15 minutes to your total time for cooking. No-boil noodles are specifically designed to soften during baking, making them convenient and reducing your active preparation time.
- → What other spring vegetables work well in this dish?
Leeks, artichoke hearts, peas, green beans, and fresh broccoli are excellent substitutes or additions. Choose vegetables that are tender enough to cook through in 4-5 minutes, or add heartier options earlier in the cooking process.
- → How do I prevent the lasagna from becoming too watery?
Ensure vegetables are properly drained after cooking and don't overcrowd the pan. Frozen peas should be thawed and excess moisture squeezed out. The foil covering during baking helps retain moisture, while the uncovered final 15 minutes allows excess liquid to evaporate.
- → Can I make this ahead of time?
Absolutely. 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 baking from cold. You can also freeze unbaked lasagna for up to 3 months.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the light Alfredo and fresh vegetables beautifully. The acidity cuts through the richness of the cheese sauce while harmonizing with the spring vegetable flavors.
- → How can I add more flavor to the vegetable mixture?
A squeeze of fresh lemon juice brightens the vegetables beautifully. You can also add minced fresh herbs like thyme or oregano, a pinch of nutmeg to the ricotta mixture, or roast the vegetables first for deeper, caramelized flavors.