# What you'll 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 & 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)
# How to make it:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus, snap peas, zucchini, and carrots. Cook for 4-5 minutes until slightly tender but still crisp. Stir in spinach and thawed peas; cook for 1 minute until spinach wilts. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and stir in fresh chopped basil.
03 - In a small mixing bowl, combine ricotta cheese with half of the grated Parmesan cheese. Mix until well blended and smooth.
04 - Spread 1/2 cup of Alfredo sauce evenly across the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary.
05 - Top the first noodle layer with 1/3 of the ricotta mixture (spread evenly), followed by 1/3 of the sautéed vegetables, 1/3 cup of mozzarella cheese, and 2/3 cup of Alfredo sauce. Repeat this layering process two more times, using all remaining noodles, ricotta mixture, vegetables, mozzarella, and most of the Alfredo sauce.
06 - Finish the lasagna with the remaining Alfredo sauce, remaining mozzarella cheese, and the rest of the Parmesan cheese. Cover the baking dish tightly with aluminum foil.
07 - Bake covered for 30 minutes. The foil will trap steam to help cook the no-boil noodles thoroughly.
08 - Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly. Remove from oven and let the lasagna rest for 10 minutes before slicing. This allows the layers to set and makes serving easier.
09 - Garnish with additional fresh basil leaves if desired. Slice into squares and serve warm while the cheese is still melted.
