# 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 cooking spray or a small amount of oil.
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 4–5 minutes until slightly tender-crisp. Stir in spinach and thawed peas; cook for 1 minute until spinach wilts. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and stir in fresh chopped basil.
03 - In a small mixing bowl, combine ricotta cheese with half of the grated Parmesan cheese. Mix thoroughly until well incorporated.
04 - Spread 1/2 cup of Alfredo sauce evenly over the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary.
05 - Top the noodles with 1/3 of the ricotta mixture, spreading evenly. Add 1/3 of the sautéed vegetables. Sprinkle with 1/3 cup mozzarella and drizzle with 2/3 cup Alfredo sauce. Repeat this layering process two more times, finishing with the remaining noodles, remaining Alfredo sauce, remaining mozzarella, and reserved Parmesan cheese.
06 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow noodles to cook through and flavors to meld.
07 - Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly. Remove from oven and let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner servings. Garnish with additional fresh basil if desired.
