Spring Veggie Alfredo Lasagna (Printable)

A fresh, vibrant lasagna featuring tender spring vegetables, creamy light Alfredo sauce, and no-boil noodles for a quick, satisfying vegetarian meal.

# 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

→ Pasta

11 - 9 no-boil lasagna noodles

→ Aromatics & Seasonings

12 - 2 cloves garlic, minced
13 - 2 tablespoons fresh basil, chopped
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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus, sugar snap peas, zucchini, and carrots. Cook for 4–5 minutes until 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.
04 - Spread 1/2 cup of Alfredo sauce 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 the layering process twice more, finishing with remaining noodles, Alfredo sauce, mozzarella, and remaining Parmesan cheese.
06 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 15 minutes, or until the top is golden and the sauce is bubbly.
08 - Let rest for 10 minutes before slicing. Garnish with extra fresh basil and serve.

# Expert Advice:

01 -
  • The vegetables stay tender crisp instead of turning mushy like in so many vegetable lasagnas
  • No boil noodles mean no giant pot of boiling water and one less thing to wash
  • The light Alfredo sauce feels indulgent without the heavy cream overload
02 -
  • If your noodles seem a little dry before baking splash a tablespoon of water around the edges of the dish
  • The vegetables release water as they bake so your sauce might look thinner than when you started
  • Covering the pan tightly with foil is crucial so those no boil noodles actually cook through
03 -
  • A squeeze of fresh lemon juice over the vegetables before layering brightens the entire dish
  • Room temperature ingredients spread more easily and cook more evenly
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