Spring Veggie Alfredo Lasagna

My CSA box arrived overflowing with spring vegetables last Tuesday and I refused to let any of it go to waste. I stared at the asparagus and snap peas knowing they'd transform into something that felt like a celebration of the season itself. The light Alfredo sauce came together while the vegetables sizzled, their bright colors barely fading in the pan.

Last April my sister brought over grocery bags filled with farmers market finds and challenged me to use them all. We layered this lasagna while catching up about her new job, the kitchen filling with garlic and basil and anticipation. When we finally sat down to eat, she took three servings before admitting she never liked lasagna before that moment.

Ingredients

• 2 cups asparagus: Trim the woody ends first then cut into 1-inch pieces for even cooking
• 1 cup sugar snap peas: Halving them helps distribute their sweet crunch throughout every layer
• 1 cup baby spinach: Chop it roughly so it wilts evenly without leaving large clumps
• 1 cup zucchini: Dice small so it releases moisture without making the lasagna soggy
• 1 cup carrots: Julienned or shredded either way adds subtle sweetness and color
• 3/4 cup frozen peas: Thaw these completely so they don't add excess water to the dish
• 2 cups part-skim ricotta: Room temperature ricotta spreads more smoothly across the noodles
• 1 cup shredded mozzarella: Reserve some for the very top layer to get that golden bubbly finish
• 1/2 cup grated Parmesan: Half goes into the ricotta mixture for depth of flavor
• 3 cups light Alfredo sauce: Homemade lets you control the salt but store-bought works perfectly well
• 9 no-boil lasagna noodles: These absorb just enough moisture from the sauce and vegetables
• 2 cloves garlic: Minced fine so it infuses the oil without burning
• 2 tablespoons fresh basil: Chop it right before using for the brightest flavor possible
• 1 tablespoon olive oil: This coats the vegetables just enough to prevent sticking
• 1/2 teaspoon salt: Adjust based on how salty your Alfredo sauce already is
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference here
• 1/4 teaspoon red pepper flakes: Optional but adds a lovely subtle warmth

Instructions

Prep your baking dish:

Preheat oven to 375°F and grease a 9x13-inch dish thoroughly

Sauté the vegetables:

Heat olive oil over medium heat and cook garlic for 30 seconds before adding asparagus snap peas zucchini and carrots for 4 to 5 minutes

Finish the veggie mixture:

Stir in spinach and peas for 1 minute then season with salt pepper and optional red pepper flakes before removing from heat and adding basil

Mix the ricotta filling:

Combine ricotta with half the Parmesan in a small bowl until smooth

Start the layers:

Spread 1/2 cup Alfredo sauce on the bottom then top with 3 noodles 1/3 of the ricotta mixture 1/3 of the vegetables 1/3 cup mozzarella and 2/3 cup sauce

Repeat the layers:

Build two more identical layers then finish with remaining noodles Alfredo sauce mozzarella and remaining Parmesan

Bake covered:

Cover tightly with foil and bake for 30 minutes to let everything steam together

Get the golden top:

Remove foil and bake 15 more minutes until cheese is bubbly and beginning to brown

Rest before serving:

Let the lasagna sit for 10 minutes so the layers set and slice cleanly

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This recipe has become my go-to for spring potlucks because nobody ever expects vegetables to work so beautifully in lasagna. Last month my neighbor asked for the recipe before she even finished her first slice and now she makes it every Sunday for meal prep.

Make It Your Own

Leeks and artichoke hearts work beautifully in place of or alongside the suggested vegetables when you want something different. A squeeze of fresh lemon juice over the vegetable mixture right before layering brightens everything especially if your sauce is on the richer side.

Perfect Pairings

A crisp Pinot Grigio cuts through the creamy sauce while letting the spring vegetables shine. Simple garlic bread or a green salad with vinaigrette balances the richness without competing with the delicate flavors.

Storage and Reheating

This lasagna actually tastes better the next day when all the flavors have had time to meld together in the refrigerator. Cover leftovers tightly and they will keep for up to four days in the refrigerator or freeze individual portions for those nights when cooking feels impossible.

• Reheat individual portions at 350°F for about 20 minutes covered with foil
• Let frozen lasagna thaw overnight in the refrigerator before baking
• Add an extra splash of Alfredo sauce when reheating to restore moisture

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There is something deeply satisfying about turning a box of spring vegetables into a dish that makes everyone gather around the table a little longer than usual.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if baking cold from the refrigerator.

→ What other spring vegetables work well?

Leeks, artichoke hearts, fresh fava beans, or even tender broccoli florets make excellent additions or substitutions. Aim for about 6 cups total vegetables.

→ Can I freeze this lasagna?

Freeze unbaked or baked. Wrap tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before baking, adding 15-20 minutes if frozen.

→ Is regular Alfredo sauce okay instead of light?

Absolutely. Regular Alfredo will make the dish richer and more indulgent. You may want to reduce the amount slightly to prevent excessive moisture.

→ Do I really need to let it rest before serving?

Resting for 10 minutes is crucial. This allows the layers to set and makes slicing much cleaner. Cutting too soon will cause the layers to slide apart.

→ Can I use regular lasagna noodles?

Yes, par-boil regular noodles according to package directions before layering. No-boil noodles are specifically called for to save time and effort.