Spring Veggie Alfredo Lasagna

I first made this lasagna on a rainy April afternoon when my CSA box arrived overflowing with vegetables I had no plan for. The asparagus was particularly beautiful that week, and I kept thinking about how sad it would be to bury all that spring brightness under a heavy meat sauce. Something about the combination of tender vegetables and creamy Alfredo just clicked in my mind, and by the time I pulled it from the oven, my entire apartment smelled like garlic and butter. My roommate wandered in, drawn by the aroma, and we ended up eating half the pan standing at the counter.

Last spring, I brought this to a friends potluck and watched three different people ask for the recipe before dessert was even served. The best part was watching her kids, who normally pick out vegetables, go back for seconds without realizing they were eating asparagus and snap peas. Now it is my go-to for feeding a crowd because it feels fancy enough for company but comes together on a Tuesday night.

Ingredients

• Asparagus: Choose spears that snap cleanly when bent, woody ends make the texture unpleasant
• Sugar snap peas: Leave them whole if they are small, halve larger ones for even cooking
• Baby spinach: Chop it roughly so it distributes evenly instead of clumping
• Zucchini: Dice into small cubes so they soften but do not turn mushy
• Carrots: Julienne them or use a vegetable peeler for ribbons that cook quickly
• Frozen peas: Thaw them completely and pat dry to prevent excess moisture
• Part-skim ricotta: Whole milk ricotta can make the layers too heavy
• Mozzarella cheese: Shred it yourself if you can, pre-shredded has anti-caking agents
• Light Alfredo sauce: Homemade lets you control the salt, but a good quality brand works perfectly
• No-boil noodles: These actually absorb sauce better than boiled ones
• Garlic: Fresh minced is essential, powder never quite right here
• Fresh basil: Add it at the end so it stays bright and fragrant
• Olive oil: Use a mild one so it does not compete with the vegetables
• Salt and pepper: Season generously at each stage for depth
• Crushed red pepper: Just a hint cuts through all that creaminess

Instructions

Get everything ready:

Preheat your oven to 375°F and grease a 9x13 baking dish with a little olive oil or cooking spray.

Sauté the vegetables:

Heat olive oil in a large skillet over medium heat, add garlic and cook for 30 seconds until fragrant but not brown.

Add the harder vegetables first:

Toss in asparagus, snap peas, zucchini and carrots, cooking for 4 to 5 minutes until they start to soften.

Finish with delicate greens:

Stir in spinach and peas for just 1 minute, then season everything with salt, pepper and red pepper flakes before removing from heat.

Mix the cheese filling:

Combine ricotta with half the Parmesan in a small bowl, mashing any large lumps with a fork.

Start the layers:

Spread half a cup of Alfredo sauce on the bottom of your dish, then arrange 3 noodles over it.

Build each layer:

Add one third of the ricotta mixture, one third of vegetables, one third cup mozzarella and two thirds cup Alfredo sauce.

Repeat and finish:

Do two more complete layers, ending with noodles, remaining sauce, mozzarella and reserved Parmesan.

Bake covered first:

Cover tightly with foil and bake for 30 minutes so the noodles can absorb sauce and cook through.

Get it golden:

Remove the foil and bake another 15 minutes until the cheese is bubbling and starting to brown in spots.

Let it rest:

Wait 10 minutes before cutting, this is crucial for clean slices that hold their shape.

Pin It

This recipe became my daughters actual favorite meal after she told me she hates lasagna because of the ricotta texture. I started mixing extra Parmesan into the ricotta to give it more flavor and salt, and now she specifically requests the white lasagna. Sometimes the small tweaks make all the difference.

Choosing Your Spring Vegetables

The beauty of this recipe is how flexible the vegetable combination can be. I have made it with leeks, artichoke hearts, even fresh peas from the garden when they are in season. Just keep the total volume around 5 cups and aim for vegetables that cook at similar rates.

Making It Ahead

This lasagna actually tastes better the next day when all the flavors have had time to mingle. You can assemble it completely, refrigerate overnight, then add about 10 minutes to the covered baking time. Just let it sit on the counter while the oven preheats so it is not ice cold.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness beautifully. A simple arugula salad with lemon vinaigrette adds a nice bitter contrast to all that cream.

• Keep the vegetable pieces uniform so every bite has the same texture
• Do not skip the red pepper flakes, they balance the sweet vegetables
• Leftovers reheat surprisingly well in the microwave

Pin It

Hope this brings some spring brightness to your table. Enjoy every bite.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Increase baking time by 10-15 minutes if baking from cold.

→ What vegetables work best in this dish?

Asparagus, sugar snap peas, zucchini, carrots, spinach, and peas provide excellent flavor and texture. You can also add leeks, artichoke hearts, or bell peppers.

→ Can I freeze this lasagna?

Absolutely. Wrap the unbaked dish tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ How do I know when it's done baking?

The lasagna is ready when the cheese is golden and bubbly, and the noodles are tender when pierced with a knife. Let rest 10 minutes before slicing for clean cuts.

→ Can I make this gluten-free?

Use gluten-free lasagna noodles and ensure your Alfredo sauce is certified gluten-free. The vegetable and cheese layers naturally remain gluten-free.

→ What can I substitute for ricotta?

Cottage cheese blended until smooth works well. For a dairy-free version, try cashew ricotta or almond-based cheese alternatives.