# Ingredient List:
→ 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 and 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
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
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 to 5 minutes until vegetables are slightly tender. Stir in spinach and thawed peas; cook for 1 minute. Season with salt, black pepper, and red pepper flakes. Remove from heat and stir in fresh basil.
03 - In a small bowl, combine ricotta cheese with half of the grated Parmesan cheese. Mix until well incorporated.
04 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish.
05 - Layer 3 no-boil noodles over the sauce. Top with 1/3 of the ricotta mixture, 1/3 of the vegetable mixture, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce. Repeat this layering sequence twice more, finishing with the remaining noodles, Alfredo sauce, mozzarella, and Parmesan cheese.
06 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
07 - Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.
