Spring Veggie Alfredo Lasagna

The first time I made this lasagna, it was supposed to be a quick weeknight dinner but ended up being the meal my sister still talks about months later. I had grabbed every spring vegetable I could find at the farmers market that morning, thinking I would figure out what to do with them later. When I started layering that bright green asparagus and sugar snap peas with creamy Alfredo sauce, something magical happened in the pan. The vegetables stayed tender-crisp instead of turning mushy, and the whole house smelled like garlic and fresh basil. Now it is the only lasagna I make when the weather starts getting warm.

Last spring, I brought this to a potluck dinner right after my friend Sarah had her third baby. Everyone was expecting heavy comfort food, but this lighter version with all the fresh vegetables surprised everyone. Her husband, who usually claims he does not like vegetarian meals, went back for seconds and then thirds. By the time I went to pack up leftovers, the pan was completely empty except for a few stray pieces of asparagus that someone had fished out.

Ingredients

• Asparagus: I learned the hard way that the woody ends never get tender, so snap them off where they naturally break
• Sugar snap peas: These add the most incredible sweet crunch that survives the baking process beautifully
• Baby spinach: It wilts down to almost nothing but adds such a lovely fresh green color throughout the layers
• Zucchini: Dice it small so it cooks through but does not make the sauce too watery
• Frozen peas: They are actually sweeter and more consistent than fresh ones, plus no shelling required
• Part-skim ricotta: I used to use full-fat but honestly cannot tell the difference, and this keeps it lighter
• No-boil noodles: These absorb excess moisture from the vegetables while they bake, which is why this works so well
• Light Alfredo sauce: Homemade is wonderful but a good store-bought one saves so much time without sacrificing flavor
• Fresh basil: Do not skip this, it makes the whole dish taste like spring regardless of the season

Instructions

Preheat your oven and prep the pan:

A 375°F oven with a well-greased 9x13 dish means nothing will stick and cleanup is much easier later.

Sauté the vegetables until just tender:

Cook the asparagus, snap peas, zucchini, and carrots for about 5 minutes so they are slightly softened but still have some bite.

Add the delicate greens and seasonings:

Stir in spinach and frozen peas for just one minute, then season everything well to build flavor in every layer.

Mix your ricotta filling:

Combine the ricotta with half the Parmesan so each layer gets that creamy, salty punch throughout.

Start layering with sauce on the bottom:

That half cup of sauce on the bottom prevents the noodles from sticking and ensures they cook properly.

Build three beautiful layers:

Repeat noodles, ricotta, vegetables, mozzarella, and sauce twice, then finish with a final layer of noodles and plenty of cheese on top.

Bake covered first, then uncovered:

The foil keeps everything moist while the noodles cook, and removing it lets that top layer get golden and bubbly.

Let it rest before serving:

Ten minutes seems like forever when you are hungry, but this helps the layers set so you get clean, pretty slices.

Save

This lasagna has become my go-to for bringing dinner to friends who need a meal but do not want heavy comfort food. Last month I made it for my parents who swore they did not like lasagna because it was too heavy, and my dad called me the next day to ask when I was making it again. There is something about the combination of bright vegetables and creamy sauce that just works.

Making It Ahead

You can assemble the entire lasagna up to 24 hours before baking, just keep it tightly wrapped in the refrigerator. I actually think it tastes better this way because the flavors have time to mingle. Just add about 10 minutes to the covered baking time if it is going into the oven cold from the fridge.

Vegetable Swaps

When asparagus season ends, I have used fresh green beans or even broccoli florets with great success. The key is keeping everything cut into similar-sized pieces so they cook evenly. I once used only frozen vegetables in a pinch, and while it worked, the texture was definitely not as special.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness of the Alfredo sauce perfectly. I also love serving this with crusty garlic bread to sop up any extra sauce that escapes. For entertaining, a chilled white wine like Pinot Grigio or Sauvignon Blanc balances the creamy elements beautifully.

• Let the lasagna rest the full 10 minutes so your layers do not collapse when you slice it
• Use a sharp knife and wipe it clean between slices for the prettiest presentation
• Any leftovers reheat surprisingly well in the microwave with a damp paper towel on top

Save

This lasagna proved to me that vegetarian food can be just as satisfying and special as anything with meat. Hope it becomes a spring staple in your kitchen too.

Recipe Questions & Answers

→ Can I make this lasagna ahead of time?

Yes, you can assemble the entire lasagna up to 24 hours in advance and refrigerate it covered tightly with foil. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold.

→ What other vegetables work well in this dish?

Feel free to customize with other spring vegetables like leeks, artichoke hearts, or fresh peas. You could also add mushrooms or bell peppers for extra depth. Just keep the total vegetable amount around 5-6 cups.

→ Can I freeze this lasagna?

Absolutely. Assemble the lasagna in a freezer-safe dish, wrap tightly with plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ Do I really need no-boil noodles?

No-boil noodles are recommended because they're thinner and absorb moisture better during baking. If using regular lasagna noodles, boil them according to package directions until slightly underdone, then proceed with layering.

→ How can I make this dairy-free?

Substitute the Alfredo sauce with a dairy-free white sauce made from cashews or coconut milk, use vegan ricotta and mozzarella alternatives, and nutritional yeast in place of Parmesan cheese.

→ Why should I let the lasagna rest before serving?

Resting for 10 minutes allows the layers to set and the cheese to firm up slightly. This ensures cleaner slices that hold their shape rather than sliding apart when cut.