Spring Veggie Alfredo Lasagna

Celebrate the arrival of spring with this vibrant Spring Veggie Alfredo Lasagna. This fresh, vegetarian meal features tender seasonal vegetables and a creamy light Alfredo sauce, perfectly layered with no-boil noodles for a quick and satisfying dinner that doesn't skimp on flavor.

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By sautéing the vegetables briefly before layering, you ensure every bite is perfectly tender while maintaining their bright, spring colors. This recipe is designed to be approachable enough for a weeknight yet elegant enough for a weekend gathering.

Ingredients

• Vegetables: 2 cups asparagus (trimmed and cut into 1-inch pieces), 1 cup sugar snap peas (halved), 1 cup baby spinach (roughly chopped), 1 cup zucchini (diced), 1 cup carrots (julienned or shredded), 3/4 cup frozen peas (thawed).
• Cheeses: 2 cups part-skim ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese.
• Sauce & Pasta: 3 cups light Alfredo sauce, 9 no-boil lasagna noodles.
• Aromatics & Seasoning: 2 cloves garlic (minced), 2 tablespoons fresh basil (chopped), 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes (optional).

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Instructions

Step 1: Prep the Oven and Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.

Step 2: Sauté the Spring Vegetables

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds. Add the asparagus, snap peas, zucchini, and carrots, cooking for 4–5 minutes until slightly tender. Stir in the spinach and thawed peas for 1 minute. Season with salt, black pepper, and red pepper flakes, then stir in the fresh basil and remove from heat.

Step 3: Prepare the Cheese

In a small bowl, combine the ricotta cheese with half of the Parmesan cheese.

Step 4: Begin Layering

Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish. Layer 3 no-boil noodles over the sauce. Top with 1/3 of the ricotta mixture, 1/3 of the vegetable mixture, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce.

Step 5: Finish Assembly

Repeat the layers twice more. Finish by topping the final layer of noodles with the remaining Alfredo sauce, mozzarella, and Parmesan cheese.

Step 6: Bake

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and the sauce is bubbly.

Step 7: Rest and Serve

Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Garnish with extra basil and serve.

Zusatztipps für die Zubereitung

To ensure the no-boil noodles cook through perfectly, make sure the dish is tightly sealed with aluminum foil during the first stage of baking. This traps the moisture from the sauce and vegetables to steam the pasta layers.

Varianten und Anpassungen

You can easily adapt this recipe by substituting other spring vegetables like sliced leeks or canned artichoke hearts. For an extra bright flavor profile, add a squeeze of fresh lemon juice to the vegetable mixture just before assembling the lasagna.

Serviervorschläge

This creamy vegetable lasagna pairs wonderfully with a crisp white wine such as Pinot Grigio. Serve it with a light side salad or crusty Italian bread to soak up the extra Alfredo sauce.

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Enjoy the light, garden-fresh flavors of this Spring Veggie Alfredo Lasagna. It's a beautiful, colorful centerpiece for any spring table that provides a satisfying, protein-rich meal without the weight of a traditional red-sauce lasagna.

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Recipe FAQs

→ Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, add 10-15 minutes to the cooking time since you're starting from a cold temperature. This makes it an excellent dish for entertaining.

→ What other spring vegetables work well as substitutes?

Leeks and artichoke hearts are excellent alternatives. You can also incorporate fresh peas, green beans, or mushrooms. Keep in mind that denser vegetables may need slightly longer cooking time in the sauté step. The key is using fresh, seasonal produce for optimal flavor and texture.

→ How do I prevent the lasagna from drying out?

The foil covering during the first 30 minutes of baking is crucial for moisture retention. Ensure you're using adequate Alfredo sauce between layers—this keeps everything moist and creamy. Letting the finished lasagna rest for 10 minutes before slicing also helps the layers set without becoming dry.

→ Can I use regular lasagna noodles instead of no-boil?

Absolutely. Boil regular lasagna noodles according to package directions until al dente, then layer them as directed. No-boil noodles are chosen here for convenience, but traditional noodles work equally well and may provide a slightly different texture. Either option yields delicious results.

→ What wine pairs best with this dish?

A crisp white wine like Pinot Grigio complements the light Alfredo sauce and fresh vegetables beautifully. The acidity of white wine cuts through the richness of the cheese while enhancing the delicate spring vegetable flavors. Vermentino or Sauvignon Blanc are also excellent pairings.

→ Is there a dairy-free version I can make?

You can substitute dairy-free alternatives: use plant-based ricotta, vegan mozzarella, and nutritional yeast for Parmesan. For the Alfredo sauce, look for store-bought vegan versions or make your own using cashew cream or silken tofu as the base. The dish will have a slightly different flavor profile but remains satisfying and delicious.