Pin it Experience the fresh, vibrant flavors of the season with this Spring Veggie Alfredo Lasagna. This dish features a medley of tender asparagus, sugar snap peas, and zucchini layered with a creamy light Alfredo sauce and smooth ricotta cheese. It is a satisfying vegetarian meal that brings the essence of a spring garden directly to your dinner table.
Pin it The beauty of this lasagna lies in its simplicity. By using no-boil noodles and a store-bought or homemade light Alfredo sauce, you can create a sophisticated main dish in just over an hour. It is an ideal choice for a weeknight dinner or a weekend brunch with friends.
Ingredients
- Vegetables: 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)
- Cheeses: 2 cups part-skim ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Sauce: 3 cups light Alfredo sauce (store-bought or homemade)
- Pasta: 9 no-boil lasagna noodles
- Aromatics & Seasonings: 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: Prep
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Step 2: Sauté Veggies
- 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: Prepare Cheese
- In a small bowl, combine ricotta cheese with half of the Parmesan cheese.
- Step 4: Start Layers
- Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
- Step 5: Assemble
- 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: Bake
- 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: Serve
- Let rest for 10 minutes before slicing. Garnish with extra basil and serve.
Zusatztipps für die Zubereitung
To ensure the best texture, always allow the lasagna to rest for at least 10 minutes after baking. This helps the sauce set and makes it much easier to cut into clean, beautiful slices.
Varianten und Anpassungen
This recipe is highly versatile; feel free to substitute other seasonal spring vegetables like leeks or artichoke hearts. You can also adjust the spice level by increasing the crushed red pepper flakes.
Serviervorschläge
Garnish each plate with extra fresh basil for a pop of color. This lasagna pairs wonderfully with a crisp white wine, such as a chilled glass of Pinot Grigio.
Pin it Nutritional Information (per serving): 370 Calories, 13g Total Fat, 44g Carbohydrates, and 19g Protein. Contains milk and wheat (dairy and gluten).
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the entire lasagna up to 24 hours in advance. Cover it with plastic wrap and refrigerate. When ready to bake, add 10-15 minutes to the baking time since it will be cold. Alternatively, you can freeze it for up to three months before baking.
- → What other spring vegetables work well in this dish?
Leeks, artichoke hearts, English peas, and broccoli are excellent substitutes or additions. You can use any combination totaling around 5-6 cups of vegetables. Harder vegetables should be cut smaller and cooked slightly longer to ensure tenderness.
- → How do I make homemade Alfredo sauce instead of store-bought?
Melt 4 tablespoons butter over medium heat, whisk in 3 tablespoons flour to create a roux, then gradually add 2 cups heavy cream while stirring. Once thickened, remove from heat and stir in 1 cup grated Parmesan cheese, salt, pepper, and a pinch of nutmeg. This yields approximately 3 cups of sauce.
- → Is this dish suitable for gluten-free diets?
No, traditional no-boil lasagna noodles contain wheat gluten. However, you can substitute gluten-free lasagna noodles following package directions. Many brands now offer no-boil gluten-free varieties that work perfectly in this dish without adjusting other ingredients.
- → How should I store and reheat leftovers?
Store covered portions in the refrigerator for up to four days. Reheat individual servings in a microwave at 50% power for 3-5 minutes, or place the entire dish in a 350°F oven covered with foil for 20-25 minutes until warmed through. Add a splash of milk or cream if the sauce seems dry.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the fresh vegetables and creamy sauce beautifully. These lighter whites cut through the richness while enhancing the delicate spring vegetable flavors without overpowering the dish.