Spring Veggie Alfredo Lasagna

Last April, my neighbor Sarah brought over an armful of asparagus from her garden and I stood there staring at it, realizing Id never actually cooked with fresh spring vegetables before. That night, I threw together this lasagna on impulse, trying to use up everything in my crisper drawer, and my husband actually took a picture of his plate before eating it. The way the bright green vegetables peek through the creamy layers makes people think you spent hours perfecting it.

My sister came over unexpectedly that first night I made this, and I was stressed about having enough food. She ended up having three helpings and texting me at 11pm that night asking if there were leftovers she could steal for lunch the next day. Now it is the one thing she actually requests for her birthday dinner every year.

Ingredients

• 2 cups asparagus: Fresh spears snap cleanly when bent, a trick my grandmother taught me for finding the tender point
• 1 cup sugar snap peas: These add such satisfying crunch, and I always eat a few while prepping
• 1 cup baby spinach: Wilts down into nothing but adds this gorgeous green color throughout
• 1 cup zucchini: I learned the hard way to squeeze excess moisture out with paper towels first
• 1 cup carrots: Julienned they mimic the texture of the pasta in the best way
• 3/4 cup frozen peas: Thawed completely so they do not make everything watery
• 2 cups part skim ricotta: Room temperature spreads so much easier between layers
• 1 cup shredded mozzarella: Buy a block and shred it yourself, it melts differently
• 1/2 cup grated Parmesan: The salty finish ties all the vegetables together
• 3 cups light Alfredo sauce: Homemade or good quality store bought, just do not go too thick
• 9 no boil noodles: These are a game changer, but check they are fully submerged in sauce
• 2 cloves garlic: Only 30 seconds in the pan, anything longer burns it
• 2 tablespoons fresh basil: One of those herbs worth the fresh purchase every time
• 1 tablespoon olive oil: Just enough to coat the pan and start building flavor
• 1/2 teaspoon salt: Vegetables need seasoning before they go into the casserole
• 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference here
• 1/4 teaspoon red pepper flakes: Even if you think you do not like heat, try it

Instructions

Get your oven ready:

Preheat to 375°F and grab your 9 by 13 inch dish, giving it a quick coat of cooking spray so nothing sticks later.

Sauté the vegetables:

Heat that olive oil until it shimmers, toss in the garlic for just 30 seconds, then add all your harder vegetables first. Let them cook for about 5 minutes until they are fork tender but still have some bite, then fold in the spinach and peas at the very end.

Mix the cheese filling:

Stir the ricotta with half your Parmesan in a small bowl until it is smooth and creamy.

Start layering:

Spread half a cup of Alfredo across the bottom of your dish, then lay down three noodles. Spread a third of your ricotta mixture, a third of the vegetables, some mozzarella, and about two thirds cup of sauce.

Build it up:

Repeat that whole layering process two more times, ending with your final three noodles on top and the rest of the sauce and cheese to finish it off.

Bake covered:

Tent that foil tight and let it bake for 30 minutes so everything steams together.

Get it golden:

Remove the foil and give it another 15 minutes until the cheese is bubbling and starting to turn golden in spots.

Let it rest:

This is the hard part, but wait 10 minutes before slicing or the layers will slide everywhere.

Save to Pinterest

I made this for my book club last spring and we spent half the night talking about the lasagna instead of the actual book. One member asked for the recipe before she even finished her first slice, which I think is the highest compliment a cook can receive.

Make Ahead Magic

Assemble everything the night before, cover tightly, and keep it in the refrigerator. Add about 10 minutes to the baking time since it will be cold going into the oven.

Vegetable Swaps

Leeks add this mild sweetness that works beautifully with the creamy sauce. Artichoke hearts bring tang and heft, though I would drain them really well first to prevent sogginess.

Serving Suggestions

A crisp white wine cuts through all that richness perfectly. A simple arugula salad with lemon vinaigrette on the side balances everything out.

• Let it sit longer than you think you need to
• Cut squares with a sharp knife for clean layers
• Save extra basil for the prettiest garnish

Save to Pinterest

This lasagna turned me into someone who actually gets excited about spring vegetables. Hope it brings that same fresh energy to your table too.

Recipe Questions & Answers

→ Can I prepare this dish ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, add 10-15 minutes to the cooking time since it will start cold. Alternatively, freeze the unbaked lasagna for up to 3 months and bake directly from frozen, adding 20-30 minutes to the total cooking time.

→ What spring vegetables work best as substitutes?

Leeks, artichoke hearts, English peas, and tender broccoli florets are excellent alternatives. Baby bok choy and fresh fava beans also pair beautifully with Alfredo. Avoid watery vegetables like tomatoes or cucumber, which can make the dish soggy. Keep vegetable pieces roughly the same size for even cooking.

→ How do I prevent the lasagna from becoming watery?

Sauté vegetables only until slightly tender to reduce excess moisture release. Don't overcook the vegetables before layering. Additionally, ensure your Alfredo sauce isn't too thin, and drain thawed frozen peas well. Allowing the baked lasagna to rest for 10 minutes before slicing helps set the layers and makes serving easier.

→ Is there a way to make this dish lighter or lower in calories?

Use light or reduced-fat ricotta and mozzarella cheeses, and opt for a lighter Alfredo sauce made with less cream or butter. Increase the vegetable portions while slightly reducing the cheese layers. You can also use a 50/50 blend of ricotta and Greek yogurt to reduce fat while maintaining creaminess.

→ Can I add meat to this vegetarian lasagna?

Absolutely. Cooked Italian sausage, pancetta, or prosciutto can be layered in with the vegetables. Brown and crumble about 1 pound of sausage before adding to the layers. Alternatively, crisp bacon adds a smoky complement to the spring vegetables and Alfredo sauce.

→ What wine pairs well with this dish?

A crisp Pinot Grigio is ideal, as its acidity cuts through the richness of the Alfredo sauce while complementing the fresh vegetables. Other great options include Vermentino, Albariño, or a dry Riesling. These white wines enhance the delicate spring vegetable flavors without overpowering the creamy sauce.