Spring Veggie Alfredo Lasagna

The first time I made this lasagna, it was a rainy Tuesday and I was craving something that felt like comfort food but wouldnt weigh me down. I had a bunch of spring vegetables from the farmers market that needed using, and somehow they ended up in a lasagna. Now it has become my go-to when I want something that feels indulgent but actually celebrates fresh produce.

Last spring, my neighbor came over while this was baking and actually asked what smelled so incredible. We ended up sharing the dish on her back porch while watching the sunset, and she confessed she usually hates vegetable lasagna but went back for seconds. Something about the tender asparagus and sweet snap peas just works perfectly with the creamy sauce.

Ingredients

• 2 cups asparagus, trimmed and cut into 1-inch pieces: Choose bright green spears that snap when you bend them, and cut them into uniform pieces so they cook evenly
• 1 cup sugar snap peas, trimmed and halved: These add a satisfying crunch and natural sweetness that balances the rich sauce
• 1 cup baby spinach, roughly chopped: Wilts beautifully into the layers and adds color without overwhelming the other vegetables
• 1 cup zucchini, diced: Use smaller zucchini for better texture and avoid ones that feel spongy when you press them
• 1 cup carrots, julienned or shredded: Shredded carrots distribute more evenly throughout the layers and cook faster
• 3/4 cup frozen peas, thawed: Thawed completely and patted dry to prevent excess moisture in the lasagna
• 2 cups part-skim ricotta cheese: Room temperature ricotta spreads more evenly and prevents watery layers
• 1 cup shredded mozzarella cheese: Low moisture mozzarella creates that perfect cheese pull without making the lasagna soupy
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty depth that cuts through the creaminess
• 3 cups light Alfredo sauce: Homemade or high-quality store-bought works, just avoid ones that taste overly floury
• 9 no-boil lasagna noodles: These absorb moisture while baking and become perfectly tender without the extra step
• 2 cloves garlic, minced: Fresh garlic is essential here, jarred minced garlic lacks the punch this dish needs
• 2 tablespoons fresh basil, chopped: Basil loses flavor quickly when dried, always use fresh for that bright, peppery finish
• 1 tablespoon olive oil: Extra virgin adds a fruity undertone that complements the spring vegetables
• 1/2 teaspoon salt: Adjust based on how salty your Alfredo sauce and Parmesan are
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a huge difference in flavor complexity
• 1/4 teaspoon crushed red pepper flakes: Just enough warmth to highlight the vegetables without overwhelming the dish

Instructions

Preheat your oven:

Set your oven to 375F and lightly grease a 9x13-inch baking dish with butter or cooking spray

Sauté the vegetables:

Heat olive oil in a large skillet over medium heat, add garlic and sauté for 30 seconds until fragrant, then add asparagus, snap peas, zucchini, and carrots and cook for 4 to 5 minutes until slightly tender

Add the delicate vegetables:

Stir in spinach and peas and cook for 1 minute just until wilted, then season with salt, black pepper, and red pepper flakes, remove from heat, and stir in fresh basil

Make the ricotta mixture:

In a small bowl, combine ricotta cheese with half of the Parmesan cheese until well incorporated

Start layering:

Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish, then arrange 3 no-boil noodles over the sauce

Build the first layer:

Top with one third of the ricotta mixture, one third of the vegetable mixture, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce

Repeat the layers:

Add two more layers of noodles, ricotta, vegetables, mozzarella, and sauce, then finish with remaining noodles, Alfredo sauce, mozzarella, and Parmesan cheese

Bake covered:

Cover tightly with foil and bake for 30 minutes to let everything steam and cook through

Finish baking uncovered:

Remove foil and bake for an additional 15 minutes until the cheese is golden and bubbly around the edges

Rest before serving:

Let the lasagna rest for 10 minutes before slicing to help the layers set and make serving easier

Save

This dish became a regular at my monthly dinner parties after I served it on a whim when friends were visiting from out of town. They still text me asking when I will make it again, which is the highest compliment I can imagine for a vegetarian lasagna.

Make It Your Own

Sometimes I add leeks or artichoke hearts when I find them at the market, and once I threw in some fresh shelled peas from my garden which made it incredibly sweet and special. The beauty of this recipe is how forgiving it is with different spring vegetables.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the creaminess beautifully, and I often serve it with a simple arugula salad dressed with lemon vinaigrette. The bright, peppery greens balance the richness perfectly.

Storage And Reheating

This lasagna actually tastes even better the next day as the flavors have time to meld together. Store it in the refrigerator for up to four days, and reheat individual portions in the microwave or cover the whole dish with foil and warm it in a 350F oven until heated through.

• Cover leftovers tightly to prevent the noodles from drying out
• Let refrigerated lasagna come to room temperature for 20 minutes before reheating
• Sprinkle a little fresh Parmesan on top before reheating to refresh the flavor

Save

I hope this spring veggie Alfredo lasagna brings as much joy to your table as it has to mine over the seasons.

Recipe Q&A

→ Can I make this lasagna ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What vegetables work best in this dish?

Asparagus, snap peas, and spinach are classic spring choices. You can also substitute leeks, artichoke hearts, or bell peppers depending on seasonal availability.

→ Is homemade Alfredo sauce better than store-bought?

Homemade sauce allows you to control ingredients and sodium levels, but quality store-bought light Alfredo works perfectly well and saves significant prep time.

→ Can I freeze this lasagna?

Absolutely. Wrap the assembled but unbaked lasagna tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

→ Why is resting important before serving?

Letting the lasagna rest for 10 minutes allows the layers to set, making cleaner slices and preventing the cheese and sauce from running when cut.