Save to Pinterest Last April, my neighbor brought over an armful of asparagus and snap peas from her garden, insisting I take them before they went to waste. I stared at the pile of green bounty on my counter, realizing I had enough vegetables to feed a small army but no plan for them. That afternoon, I threw together this lasagna on a whim, and the way the bright spring flavors cut through the rich Alfredo sauce made it an instant favorite. Now it is the first thing I make when the farmers market starts bursting with spring vegetables.
My sister was visiting during that first experimental batch, and she was skeptical about how vegetables would hold up in a lasagna. We sat at the kitchen table picking out the best wine pairing, both of us half expecting soggy失望. When I pulled that bubbling dish from the oven, the scent of garlic and basil filled the entire house, and she actually went quiet for a full minute before taking her first bite.
Ingredients
- Asparagus: Cut into 1-inch pieces so they cook through but still have a nice snap
- Sugar snap peas: Halved lengthwise gives you more surface area for that sweet crunch
- Baby spinach: Roughly chopped so it wilts evenly into the layers
- Zucchini: Diced small prevents it from becoming watery in the oven
- Carrots: Julienned or shredded adds natural sweetness and beautiful color
- Frozen peas: Thawed first so they do not make your sauce watery
- Part-skim ricotta: Mixes smoothly and holds layers together without being too heavy
- Mozzarella cheese: Shredded fresh melts better than pre-shredded bags
- Grated Parmesan: Adds that salty, nutty finish to every layer
- Light Alfredo sauce: Homemade or store-bought, make sure it is pourable but not too thin
- No-boil lasagna noodles: These absorb sauce beautifully and save you so much time
- Garlic: Minced finely so it distributes evenly through the vegetables
- Fresh basil: Chopped and added at the end preserves its bright flavor
- Olive oil: Just enough to sauté the vegetables without making them greasy
- Salt and black pepper: Season your vegetables well since the noodles are plain
- Crushed red pepper flakes: Optional, but a tiny kick balances the creaminess perfectly
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 9x13-inch baking dish with a little olive oil or cooking spray.
- Cook the vegetables:
- Heat oil in a large skillet, sauté garlic for 30 seconds, then add asparagus, snap peas, zucchini, and carrots for 4-5 minutes. Stir in spinach and peas for one final minute, season everything well, and remove from heat before tossing in fresh basil.
- Make the cheese filling:
- Combine ricotta with half the Parmesan in a small bowl until smooth.
- Start layering:
- Spread 1/2 cup Alfredo sauce on the bottom, add 3 noodles, then layer with 1/3 of ricotta mixture, vegetables, 1/3 cup mozzarella, and 2/3 cup sauce.
- Build it up:
- Repeat those layers twice more, ending with noodles, remaining sauce, mozzarella, and Parmesan on top.
- Bake covered:
- Cover tightly with foil and bake for 30 minutes so everything steams together.
- Get the golden top:
- Remove foil and bake another 15 minutes until bubbly and lightly golden on top.
- Let it rest:
- Wait 10 minutes before slicing, garnish with extra basil, and serve while still warm.
Save to Pinterest This recipe has become my go-to for spring potlucks because it looks impressive but comes together so easily. Last month, I made it for my book club, and everyone was too busy eating to discuss the book. The best part is seeing people is face light up when they realize all those bright green vegetables tucked inside the creamy layers.
Choosing Your Spring Vegetables
The beauty of this lasagna is how adaptable it is to whatever looks fresh at the market. I have used leeks, artichoke hearts, and even fresh peas in their pods when I find them. Just keep the total volume around 6 cups of vegetables and cut everything into similar sizes so they cook evenly.
Making It Ahead
You can assemble this lasagna up to 24 hours ahead, cover it tightly, and refrigerate until baking time. The noodles will soften even more in the fridge, which I honestly prefer. Just add about 5-10 minutes to the covered baking time if it is coming straight from the refrigerator.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness beautifully, and a simple green salad with lemon vinaigrette keeps the meal feeling light. I also like serving it with crusty garlic bread to soak up any extra sauce.
- Leftovers reheat surprisingly well for lunch the next day
- Freeze individual portions for quick weeknight dinners
- The vegetables stay bright and flavorful even after reheating
Save to Pinterest Hope this becomes your spring tradition too. There is something so satisfying about tucking all that fresh green goodness into a comforting, bubbling dish.
Recipe FAQs
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. You may need to add 5-10 minutes to the covered baking time if baking cold from the refrigerator.
- → What vegetables work best in this dish?
Asparagus, snap peas, zucchini, carrots, and spinach provide excellent texture and flavor. You can also add leeks, artichoke hearts, or even fresh peas when in season.
- → Can I freeze this lasagna?
Yes, freeze before baking by wrapping tightly in plastic and foil. Thaw overnight in the refrigerator before baking as directed, or add 15-20 minutes to the baking time if baking from frozen.
- → What can I use instead of Alfredo sauce?
A homemade white sauce made from butter, flour, and milk with Parmesan works beautifully. You could also use a combination of marinara and béchamel for a different flavor profile.
- → How do I know when it's done baking?
The lasagna is ready when the cheese is golden and bubbly, the edges are lightly browned, and a knife inserted in the center comes out hot. The resting period is essential for clean slicing.