# What You 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 (store-bought or homemade)
→ Pasta
11 - 9 no-boil lasagna noodles
→ Aromatics & Seasonings
12 - 2 cloves garlic, minced
13 - 2 tablespoons fresh basil, chopped (plus extra for garnish)
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 (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive 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 but still 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 until evenly blended.
04 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce, breaking them to fit if necessary.
05 - Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the sautéed vegetables, 1/3 cup of mozzarella cheese, and 2/3 cup of Alfredo sauce.
06 - Add another layer of 3 noodles. Top with half of the remaining ricotta mixture, half of the remaining vegetables, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce. Repeat with final 3 noodles, remaining ricotta, remaining vegetables, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce.
07 - Arrange the final 3 noodles on top. Cover with remaining Alfredo sauce, remaining mozzarella, and reserved Parmesan cheese.
08 - Cover baking dish tightly with aluminum foil. Bake for 30 minutes to allow noodles to cook through.
09 - Remove foil and bake for an additional 15 minutes, or until cheese is golden brown and sauce is bubbly around the edges.
10 - Remove from oven and let rest for 10 minutes before slicing. This allows the lasagna to set and makes cutting easier. Garnish with additional fresh basil leaves if desired.
