Spring Veggie Alfredo Lasagna

This Spring Veggie Alfredo Lasagna is a celebration of seasonal flavors, combining the freshness of a garden harvest with the comforting creaminess of a classic Italian-American dish. Featuring a medley of tender asparagus, snap peas, and vibrant carrots, this vegetarian main course is elevated by a light Alfredo sauce and the effortless convenience of no-boil noodles. Whether you are hosting a spring brunch or seeking a nutritious weeknight dinner, this vibrant lasagna offers a satisfying and sophisticated meal that captures the essence of the season.

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The key to this dish's success lies in the textures. By briefly sautéing the vegetables before layering, you ensure they remain tender-crisp rather than soft, providing a delightful contrast to the silky layers of part-skim ricotta and melted mozzarella. Each bite is a harmonious blend of creamy cheese and the bright, earthy notes of the garden vegetables.

Ingredients

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

Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.

Step 5

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. Repeat layers twice more, finishing with remaining noodles, Alfredo sauce, mozzarella, and Parmesan cheese.

Step 6

Cover tightly with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until golden and bubbly.

Step 7

Let rest for 10 minutes before slicing. Garnish with extra basil and serve.

Zusatztipps für die Zubereitung

To brighten the flavor profile of the creamy sauce, try adding a squeeze of fresh lemon juice to the vegetable mixture just before you begin the layering process. Additionally, ensure you cover the dish tightly with foil for the first 30 minutes of baking to trap steam, which is essential for properly softening the no-boil noodles.

Varianten und Anpassungen

This recipe is highly adaptable to what is available in your garden or local market. You can easily substitute the suggested vegetables with other spring favorites such as sliced leeks or marinated artichoke hearts for a different flavor twist.

Serviervorschläge

For a complete dining experience, garnish each slice with a generous sprinkle of freshly chopped basil. This lasagna pairs beautifully with a crisp, chilled white wine like Pinot Grigio, which complements the light Alfredo sauce and green spring vegetables perfectly.

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At approximately 370 calories per serving, this Spring Veggie Alfredo Lasagna is a wholesome way to enjoy the best produce of the season. Serve it up and enjoy a fresh, meatless meal that doesn't compromise on flavor or comfort.

Recipe FAQ

→ Can I prepare this lasagna ahead of time?

Yes, assemble the lasagna completely, cover with foil, and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 10-15 minutes to the cooking time.

→ What spring vegetables work best as substitutes?

Leeks, artichoke hearts, peas, and fresh fava beans are excellent alternatives. Choose tender spring vegetables with similar cooking times, and adjust quantities to maintain balance with the cheese and sauce layers.

→ Is store-bought Alfredo sauce acceptable?

Absolutely. Quality store-bought light Alfredo sauce works wonderfully and reduces preparation time. Look for versions with minimal additives for the best flavor and texture in your final dish.

→ How do I prevent the lasagna from being watery?

Pat vegetables dry before cooking and don't overcook them in the skillet. Thaw frozen peas completely and drain excess moisture. The partially cooked vegetables release minimal liquid during baking.

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

Yes, cook regular lasagna noodles according to package directions, then drain and lay flat. No-boil noodles simply offer convenience and reduce active cooking time without sacrificing quality.

→ What wine pairs well with this dish?

A crisp, light white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc complements the creamy Alfredo and fresh vegetables beautifully, cutting through the richness of the cheese layers.