Save My neighbor showed up one April morning with a bag of asparagus from the farmers market and announced she had way too much. I was halfway through my coffee, staring at leftover ricotta in the fridge, and suddenly it clicked: lasagna, but make it spring. The kitchen smelled like garlic and fresh basil within the hour, and by dinner, we had something that tasted like the season itself layered between noodles.
I made this for a small gathering once, and everyone assumed it took hours. One friend kept asking about the sauce, convinced I'd made it from scratch with heavy cream and butter. When I admitted it was mostly store-bought Alfredo and a bunch of vegetables I needed to use up, she laughed and said that was exactly the kind of recipe she needed in her life. It became my go-to for potlucks after that.
Ingredients
- Asparagus: Trim the woody ends and cut into bite-sized pieces so they soften evenly and nestle into the layers without poking through.
- Sugar snap peas: These add a sweet crunch that stays just slightly firm even after baking, which keeps the texture interesting.
- Baby spinach: It wilts down to almost nothing, so dont be shy with the handful you toss in at the end of cooking.
- Zucchini: Dice it small so it releases just enough moisture to keep things tender without making the lasagna soupy.
- Carrots: Julienned or shredded carrots cook faster and add little pops of sweetness throughout.
- Frozen peas: Thaw them first so they blend right in without adding extra water to the dish.
- Part-skim ricotta cheese: It keeps things creamy without feeling too heavy, and it spreads easily between the noodles.
- Shredded mozzarella cheese: This melts into those golden, bubbly spots on top that everyone fights over.
- Grated Parmesan cheese: A little goes a long way for that salty, nutty finish that ties everything together.
- Light Alfredo sauce: Store-bought works perfectly here and saves you a ton of time without sacrificing flavor.
- No-boil lasagna noodles: They soak up the sauce as they bake and come out tender every single time.
- Garlic: Mince it fine and cook it just until fragrant so it flavors the veggies without burning.
- Fresh basil: Stir it in at the end so it stays bright and aromatic instead of turning dark and bitter.
- Olive oil: Just enough to get the garlic going and keep the vegetables from sticking.
- Salt, black pepper, and red pepper flakes: Season the veggies while they cook so every layer has flavor built in.
Instructions
- Get the oven ready:
- Preheat to 375°F and lightly grease your baking dish so nothing sticks when you go to serve. This is also a good time to clear some counter space for assembly.
- Cook the vegetables:
- Heat olive oil in a large skillet, add the garlic, and let it sizzle for just 30 seconds until it smells amazing. Toss in the asparagus, snap peas, zucchini, and carrots, cooking for about 4 to 5 minutes until theyre slightly tender but still have some bite.
- Finish the veggie mix:
- Stir in the spinach and peas, cooking for just a minute until the spinach wilts. Season with salt, pepper, and red pepper flakes if you like a little heat, then remove from heat and stir in the fresh basil.
- Mix the ricotta:
- In a small bowl, combine the ricotta with half of the Parmesan so it spreads more easily and has a little extra flavor.
- Start layering:
- Spread half a cup of Alfredo sauce on the bottom of the dish to keep the noodles from sticking. Lay down 3 no-boil noodles, then add a third of the ricotta mixture, a third of the vegetables, a third of a cup of mozzarella, and two-thirds of a cup of Alfredo sauce.
- Repeat the layers:
- Do the same thing two more times, then finish with the remaining noodles, Alfredo sauce, mozzarella, and Parmesan on top.
- Bake covered:
- Cover the dish tightly with foil and bake for 30 minutes so the noodles soften and everything melds together. The foil traps the steam, which is what cooks the no-boil noodles perfectly.
- Finish uncovered:
- Remove the foil and bake for another 15 minutes until the top is golden and bubbly. The cheese should be just starting to brown in spots.
- Let it rest:
- Let the lasagna sit for 10 minutes before slicing so the layers set and you get clean, beautiful squares. Garnish with extra basil and serve while its still warm.
Save The first time I served this, my dad took a second helping and said it reminded him of something his mom used to make, even though she never made lasagna in her life. I think its just the way vegetables and cheese and pasta come together that feels like home, no matter whose kitchen youre standing in.
How to Store and Reheat
Wrap individual portions in foil or store the whole pan covered in the fridge for up to four days. Reheat slices in the oven at 350°F for about 20 minutes, or microwave them for a quick lunch. The flavors deepen overnight, so leftovers are never a letdown.
Swaps and Substitutions
You can swap in leeks, artichoke hearts, or even thinly sliced fennel if thats what you have on hand. A squeeze of lemon juice over the cooked vegetables brightens everything up and cuts through the richness of the cheese. If you want to make it heartier, stir in some cooked white beans or chickpeas with the veggies.
What to Serve Alongside
This pairs beautifully with a simple arugula salad dressed with lemon and olive oil, or some crusty bread to soak up any extra sauce. A crisp white wine like Pinot Grigio complements the creaminess without overpowering the vegetables.
- Garlic bread with a sprinkle of Parmesan is always a crowd pleaser.
- Roasted cherry tomatoes on the side add a sweet, tangy contrast.
- A light fruit salad with berries makes for a refreshing finish.
Save This lasagna has become my answer to spring dinners when I want something that feels special but doesnt require all day in the kitchen. It reminds me that sometimes the best meals come from whatever looks good at the market and a little bit of cheese.
Common Questions
- → Can I use fresh lasagna noodles instead of no-boil?
Yes, you can substitute fresh pasta sheets, though you'll need to boil them first according to package directions and drain well to prevent excess moisture. This will add approximately 10 minutes to your total preparation time.
- → What other spring vegetables work well in this dish?
Leeks, artichoke hearts, and baby potatoes are excellent substitutes. You can also add fresh peas, fennel, or baby carrots. Aim for roughly 5-6 cups of total vegetables to maintain proper layering proportions.
- → How do I make homemade Alfredo sauce?
Melt 4 tablespoons butter with minced garlic, add 2 tablespoons flour to create a roux, then gradually whisk in 2 cups heavy cream. Stir in 1 cup grated Parmesan cheese, salt, and pepper until smooth and creamy. This yields approximately 3 cups.
- → Can this lasagna be prepared ahead and refrigerated?
Absolutely. Assemble the complete lasagna, cover tightly with plastic wrap and foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the initial covered baking time when cooking from cold.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the light Alfredo sauce and fresh vegetables beautifully. The acidity cuts through the creaminess and highlights the spring flavors.
- → How should I store leftovers?
Store cooled lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered in the oven at 350°F until heated through, about 15-20 minutes.