Save to Pinterest The first time I made this lasagna, it was supposed to be a quick weeknight dinner using whatever vegetables I had languishing in the crisper drawer. My roommate walked in mid-assembly and raised an eyebrow at the bright green pile of asparagus and snap peas sitting next to the ricotta. By the time it came out of the oven bubbling and golden, she was already setting the table, and we ended up eating straight from the pan with forks, standing over the stove because neither of us could wait another second for plates.
I made this for my mother who claims to hate ricotta cheese in lasagna. She took one bite, paused, and asked what kind of cheese blend Id used because it was actually good. When I told her it was the same ricotta shes been pushing around her plate for forty years, she looked genuinely surprised. Sometimes the trick isnt changing the ingredient but changing how you use it and let me tell you mixing it with Parmesan makes all the difference.
Ingredients
- 2 cups asparagus trimmed and cut into 1 inch pieces: The woody ends go to compost but those tender tops melt into the sauce while keeping enough bite to notice
- 1 cup sugar snap peas trimmed and halved: They provide this incredible sweet crunch that cuts through all that creamy cheese
- 1 cup baby spinach roughly chopped: It wilts down so much you can easily add another handful if you want extra greens
- 1 cup zucchini diced: Try to cut the pieces similar in size to your other vegetables so everything cooks evenly
- 1 cup carrots julienned or shredded: Shredded carrots practically disappear while adding sweetness julienned give you more texture
- 3/4 cup frozen peas thawed: Frozen peas work perfectly here and they add these little pops of sweetness throughout
- 2 cups part skim ricotta cheese: Room temperature ricotta spreads so much easier over the noodles than cold straight from the fridge
- 1 cup shredded mozzarella cheese: Reserve some for the very top layer so it gets golden and slightly crispy
- 1/2 cup grated Parmesan cheese: Half goes into the ricotta mixture and the rest is for that final cheesy crown
- 3 cups light Alfredo sauce: Homemade is lovely but a good quality jarred sauce works perfectly when life gets busy
- 9 no boil lasagna noodles: If any noodles are broken just piece them together in the layer nobody will ever know
- 2 cloves garlic minced: Fresh garlic matters here since the vegetables are so delicate and mild
- 2 tablespoons fresh basil chopped plus extra for garnish: Basil turns black in the fridge so add it fresh at the end for that bright green pop
- 1 tablespoon olive oil: Just enough to coat the pan and help the garlic bloom without burning
- 1/2 teaspoon salt: The Alfredo sauce and cheese bring plenty of salt so taste as you go
- 1/4 teaspoon freshly ground black pepper: Freshly ground has so much more complexity than the pre ground stuff
- 1/4 teaspoon crushed red pepper flakes optional: Even if you think you dont like heat this tiny amount just makes everything taste more complete
Instructions
- Get your oven ready and your dish prepped:
- Set that oven to 375 degrees and give your 9 by 13 inch baking dish a quick coating of oil or cooking spray so nothing sticks later
- Cook the vegetables just enough:
- Heat your olive oil in a big skillet over medium heat and let the garlic sizzle for thirty seconds before adding the asparagus snap peas zucchini and carrots
- Add the tender greens:
- After four or five minutes when the harder vegetables have started to soften toss in the spinach and peas for just one minute then season everything with salt pepper and red pepper flakes
- Mix that ricotta blend:
- While the vegetables cool slightly combine your ricotta with half the Parmesan in a small bowl and set it aside
- Start building the first layer:
- Spread half a cup of Alfredo sauce across the bottom of your dish then lay down three noodles and top with one third of your ricotta mixture vegetables and mozzarella
- Repeat and finish strong:
- Build two more identical layers then end with your last three noodles the remaining Alfredo sauce and all your leftover mozzarella and Parmesan on top
- Bake covered then uncovered:
- Cover tightly with foil for thirty minutes then remove it and let the cheese get golden and bubbly for another fifteen minutes
- Let it rest before serving:
- Ten minutes might feel like forever when it smells this good but cutting into hot lasagna just makes everything slide apart
Save to Pinterest This recipe started as a way to use up vegetables but after my sister requested it for her birthday dinner it became something more. Now whenever I see that first bunch of asparagus at the market I know exactly whats coming and honestly I wouldnt have it any other way.
Making It Your Own
The beauty of this lasagna is how adaptable it is to whatever vegetables look best at the market. Leeks add such a mild onion flavor and artichoke hearts bring this tangy brightness that cuts through the richness. Ive even used roasted bell peppers in the dead of winter when fresh spring vegetables feel like a distant memory.
The Sauce Situation
Store bought light Alfredo sauce works beautifully here but if you have an extra fifteen minutes homemade makes this next level. Just melt butter with a little garlic whisk in some flour add milk slowly and finish with plenty of Parmesan. The taste difference is remarkable and you can control exactly what goes into it.
Make Ahead Magic
Assemble this lasagna up to a day ahead and keep it covered in the refrigerator. You might need to add five or ten minutes to the covered baking time since everything starts cold. Leftovers actually improve overnight as the flavors meld together.
- Wrap individual portions and freeze them for those nights when cooking feels impossible
- Let frozen portions thaw in the refrigerator overnight then reheat covered at 350 degrees
- The texture stays surprisingly good after freezing unlike so many pasta dishes
Save to Pinterest Theres something so satisfying about turning vegetables into something people actually get excited about eating. This lasagna manages to feel like comfort food while still being full of things that are good for you and sometimes that is exactly what we need.
Your Questions Answered
- → Can I prepare this dish in advance?
Yes, you can assemble the lasagna up to 24 hours ahead. Cover with plastic wrap, refrigerate, then bake when ready. You may need to add 10-15 minutes to the baking time if starting from cold.
- → What can I substitute for light Alfredo sauce?
You can make a homemade version with butter, flour, milk, and Parmesan cheese, or try a lighter Greek yogurt-based sauce for a tangier flavor. Store-bought alternatives like cashew cream sauce work well too.
- → Are no-boil noodles necessary for this dish?
No-boil noodles simplify preparation, but regular lasagna noodles work fine. If using traditional noodles, cook them al dente beforehand, then layer as directed. The extra moisture content will be absorbed during baking.
- → How do I prevent a dry lasagna?
Ensure your Alfredo sauce is creamy and sufficient in quantity. The vegetables release moisture while cooking, which combines with the sauce. Covering with foil for the first 30 minutes of baking traps steam and prevents drying.
- → What spring vegetables work best as substitutes?
Leeks, artichoke hearts, peas, and fava beans are excellent spring options. Fennel adds a subtle anise note. Keep vegetables cut to similar sizes for even cooking. Avoid watery vegetables like tomatoes unless you reduce other liquid components.
- → Can I make this dish vegan?
Yes, substitute ricotta with firm tofu or vegan ricotta, use nutritional yeast with vegan butter for Parmesan, and replace mozzarella with vegan mozzarella. Use a cashew or plant-based Alfredo sauce to maintain creaminess and flavor.