Save The first time I made this lasagna, it was supposed to be a quick Tuesday night dinner using whatever vegetables I had left from the farmers market. My husband took one bite and asked if we could have it every week that spring. Now it's become our official welcome-to-the-season meal, appearing on the table as soon as asparagus starts showing up at the grocery store.
Last spring, I made this for my friend who swears she hates vegetables. She texted me the next morning asking for the recipe, and confessed she'd eaten the leftovers cold straight from the fridge at midnight. Something about the creamy sauce and all those tender spring vegetables just works together in a way that makes even veggie skeptics come back for seconds.
Ingredients
- 2 cups asparagus, trimmed and cut into 1-inch pieces: Choose spears that are firm and bright green, avoiding any that look woody or have wilted tips
- 1 cup sugar snap peas, trimmed and halved: Fresh snap peas should make a satisfying snap when you break them in half
- 1 cup baby spinach, roughly chopped: Baby spinach works best here because it wilts nicely without releasing too much water
- 1 cup zucchini, diced: Try to cut your pieces uniformly so everything cooks at the same rate
- 1 cup carrots, julienned or shredded: If you have a mandoline, this goes so much faster than hand-cutting
- 3/4 cup frozen peas, thawed: Thaw these completely and pat them dry to prevent excess moisture in your lasagna
- 2 cups part-skim ricotta cheese: Room temperature ricotta spreads much more evenly over the noodles
- 1 cup shredded mozzarella cheese: Low-moisture part-skim mozzarella gives you that perfect cheese pull without making things too greasy
- 1/2 cup grated Parmesan cheese: Use freshly grated if possible, the pre-grated stuff has anti-caking agents that affect melting
- 3 cups light Alfredo sauce: Homemade is lovely but store-bought works perfectly fine, just avoid the ultra-thin varieties
- 9 no-boil lasagna noodles: Do not accidentally buy regular lasagna noodles, they will not cook through properly
- 2 cloves garlic, minced: Fresh garlic makes such a difference here, try to avoid the pre-minced stuff in jars
- 2 tablespoons fresh basil, chopped: Add this at the very end so the basil stays bright and fragrant
- 1 tablespoon olive oil: A nice extra virgin olive oil adds a lovely fruitiness that complements the spring vegetables
- 1/2 teaspoon salt: Adjust this based on how salty your Alfredo sauce and Parmesan are
- 1/4 teaspoon freshly ground black pepper: Freshly cracked pepper has so much more complexity than pre-ground
- 1/4 teaspoon crushed red pepper flakes: Even if you do not like spicy food, this tiny amount just makes everything taste brighter
Instructions
- Get your oven ready:
- Preheat your oven to 375°F and grab a 9x13-inch baking dish. Give it a quick rub with oil or cooking spray so nothing sticks later.
- Sauté the vegetables:
- Heat that olive oil in a big skillet over medium heat. Toss in your garlic and let it cook for just 30 seconds until fragrant, then add all your harder vegetables except the spinach and peas. Let them cook for about 4 or 5 minutes until they are starting to get tender.
- Add the delicate vegetables:
- Stir in your spinach and thawed peas. Everything only needs about a minute, just until the spinach wilts. Season everything with your salt, pepper, and red pepper flakes, then turn off the heat and stir in the fresh basil.
- Mix your cheese filling:
- In a small bowl, combine your ricotta with half of the Parmesan cheese. Give it a good stir until it is smooth and evenly combined.
- Start layering:
- Spread about 1/2 cup of Alfredo sauce in the bottom of your prepared baking dish. Lay down 3 of those no-boil noodles, then top with one-third of your ricotta mixture, one-third of the vegetables, 1/3 cup mozzarella, and about 2/3 cup Alfredo sauce.
- Repeat and finish:
- Do that whole layering thing two more times. For your very top layer, finish with the last three noodles, the remaining Alfredo sauce, the rest of your mozzarella, and whatever Parmesan you have left.
- Bake until golden:
- Cover the whole thing tightly with foil and bake for 30 minutes. Take off the foil and give it another 15 minutes until everything is bubbly and starting to turn golden brown on top.
- Let it rest:
- This is the hardest part but you have to wait at least 10 minutes before cutting into it. If you cut too soon, everything will slide apart. Sprinkle with extra basil before serving.
Save This recipe became my go-to for spring dinner parties after my sister insisted I make it for her birthday. Everyone was so focused on how beautiful it looked with all those colorful vegetables peeking through the layers that nobody noticed it was vegetarian until they were halfway through their second serving.
Making It Your Own
What I love most about this lasagna is how forgiving it is with substitutions. Sometimes I throw in artichoke hearts or swap the zucchini for fresh peas when they are in season. Once I used leeks instead of garlic and it was absolutely lovely.
Make-Ahead Magic
You can assemble this entire lasagna up to 24 hours before baking, just keep it tightly wrapped in the refrigerator. If you are baking it cold, add about 10 minutes to the covered baking time and you will be good to go.
Serving Suggestions
A crisp green salad with a simple vinaigrette cuts through the richness perfectly. I also love serving this with a glass of cold Pinot Grigio, something about the bright acidity pairs beautifully with all those spring vegetables.
- Try a squeeze of fresh lemon over individual servings to brighten everything up
- Extra crushed red pepper on the table lets heat-lovers customize their portion
- This reheats beautifully for lunch the next day, if you have any leftovers
Save Every time I serve this, someone asks for the recipe, and I always smile because it started as a throw-together dinner with whatever was in my crisper drawer. That is the best kind of recipe, is not it?
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate unbaked. Add 5-10 minutes to the covered baking time if baking cold from the refrigerator.
- → What other vegetables work well in this?
Leeks, artichoke hearts, bell peppers, or mushrooms make excellent additions or substitutions. Just keep the total vegetable quantity similar for proper layering.
- → Can I freeze leftovers?
Absolutely. Cut into individual portions, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Is there a gluten-free option?
Use gluten-free lasagna noodles and ensure your Alfredo sauce is certified gluten-free. The texture and flavor remain excellent.
- → Why no-boil noodles?
No-boil noodles absorb moisture from the sauce and vegetables while baking, becoming perfectly tender without the extra step of boiling water. They also tend to hold their shape better for clean slices.