Spring Veggie Alfredo Lasagna

The first time I made this lasagna, it was a complete accident. I had intended to make a classic lasagna but realized too late that I was out of marinara sauce. What I did have was an abundance of fresh spring vegetables from the farmers market and a jar of Alfredo sauce sitting forgotten in the pantry. The result was so incredibly fresh and comforting that it instantly became a spring staple in our house, something I actually prefer over the traditional version now.

Last April my sister came over for what was supposed to be a quick dinner catch up. I threw this together while we talked, not really paying attention to measurements. She paused mid conversation to ask what smelled so incredible, then proceeded to have three servings. Now whenever she visits, this is the one thing she requests without fail, and honestly I am just glad something so simple makes her so happy.

Ingredients

• Asparagus: Choose spears that are firm with tight tips, cut them into uniform pieces so they cook evenly and layer beautifully
• Sugar snap peas: These add the most incredible crunch and sweetness that you just cannot get from frozen vegetables
• Baby spinach: Wilts down into the layers adding nutrition without any noticeable texture, perfect for sneaking in greens
• Zucchini and carrots: Provide bulk and color while absorbing all that delicious Alfredo flavor
• Frozen peas: Thawed completely so they do not add excess moisture, these pop with sweetness in every bite
• Part skim ricotta: Creates the creamy layers without becoming greasy, mix it well so it is spreadable
• Mozzarella and Parmesan: The mozzarella melts into those gorgeous cheese pulls while Parmesan adds that salty umami punch on top
• Light Alfredo sauce: Use your favorite brand or homemade, just make sure it is pourable not stiff
• No boil lasagna noodles: These are absolute game changers, no more boiling water and burned fingers, just layer and bake
• Garlic and fresh basil: The garlic infuses into the vegetables while fresh basil added at the end keeps everything bright and aromatic
• Olive oil and seasonings: Just enough to bring everything together without overwhelming the delicate spring flavors

Instructions

Preheat your oven:

Get it to 375°F and grease your 9x13 dish with a little oil or cooking spray, making sure to get the corners really well.

Cook the vegetables:

Heat that olive oil in your big skillet, add the garlic for just thirty seconds until fragrant, then toss in all your vegetables except spinach and peas.

Finish the vegetables:

After four or five minutes when everything is slightly tender, add spinach and peas for one more minute, season everything, and stir in the basil.

Mix the ricotta:

Combine your ricotta with half the Parmesan in a small bowl until smooth, this will spread so much easier later.

Start layering:

Spread that half cup of Alfredo on the bottom, lay down three noodles, top with one third of ricotta, vegetables, some mozzarella, and sauce.

Repeat and complete:

Do two more layers exactly the same, then finish with your last three noodles, remaining sauce, and all the remaining cheese on top.

Bake covered:

Cover tightly with foil and bake for thirty minutes, this steams the noodles perfectly.

Bake uncovered:

Remove foil and go another fifteen minutes until golden and bubbly, maybe broil for the last two minutes if you want extra brown spots.

Rest before serving:

This is the hardest part but wait ten minutes before cutting, otherwise your layers will slide everywhere.

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There is something so satisfying about pulling that foil off and seeing the golden cheese bubbling away. My daughter actually started waiting by the oven during those last fifteen minutes, asking every two minutes if it is ready yet, as if her staring will make it bake faster.

Making It Your Own

Swap in whatever vegetables look good at the market or use up what is in your crisper drawer. I have made this with leeks, artichoke hearts, even broccoli rabe when that was all I could find. The key is keeping pieces relatively uniform so everything cooks at the same rate.

Sauce Secrets

Store bought Alfredo is perfectly fine here, but if you want to elevate it, whisk in a little lemon juice or fresh nutmeg right before layering. That tiny bit of acid cuts through the richness and makes every vegetable taste more vibrant, like someone turned up the flavor knob.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the creaminess beautifully. For sides, keep it light since the lasagna is already so satisfying.

• A simple green salad with lemon vinaigrette balances the rich sauce
• Garlic bread is never a bad idea, even if you feel like it is carb on carb
• Roasted asparagus spears on the side lean into the spring theme

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Hope this brings some spring brightness to your table like it has to mine. There is something magical about vegetables at their peak, and this lasagna lets them shine in the coziest way possible.

Frequently Asked Questions

→ Can I make this ahead of time?

Absolutely. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking cold from the refrigerator.

→ Can I freeze this lasagna?

Yes, freeze before baking by wrapping tightly in foil and plastic for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding extra time if needed.

→ What other vegetables work well?

Leeks, artichoke hearts, bell peppers, or fresh mushrooms make excellent additions or substitutions. Keep total vegetable quantity around 5 cups for proper layering.

→ Can I use regular lasagna noodles?

Traditional noodles work fine—just par-boil them according to package directions before assembling. You may need slightly more Alfredo sauce since boiled noodles absorb less moisture.

→ Is homemade Alfredo sauce better?

Homemade allows control over ingredients and richness, but quality store-bought light Alfredo works perfectly and saves significant prep time without compromising the final result.

→ How do I know when it's done?

The cheese should be melted and golden, the sauce bubbling around the edges, and a knife inserted in the center should feel hot. The noodles should be tender when tested.