# What You'll Need:
→ Vegetables
01 - 2 cups asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup baby spinach, roughly chopped
04 - 1 cup zucchini, diced
05 - 1 cup carrots, julienned or shredded
06 - 3/4 cup frozen peas, thawed
→ Cheeses
07 - 2 cups part-skim ricotta cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Sauce
10 - 3 cups light Alfredo sauce (store-bought or homemade)
→ Pasta
11 - 9 no-boil lasagna noodles
→ Aromatics & Seasonings
12 - 2 cloves garlic, minced
13 - 2 tablespoons fresh basil, chopped
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
17 - 1/4 teaspoon crushed red pepper flakes
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus, snap peas, zucchini, and carrots. Cook for 4–5 minutes until slightly tender. Stir in spinach and thawed peas; cook for 1 minute. Season with salt, black pepper, and red pepper flakes. Remove from heat and stir in fresh basil.
03 - In a small bowl, combine ricotta cheese with half of the grated Parmesan cheese. Mix until well incorporated.
04 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared baking dish. Arrange 3 no-boil lasagna noodles over the sauce, slightly overlapping if necessary.
05 - Top noodles with 1/3 of the ricotta mixture, spreading evenly. Add 1/3 of the sautéed vegetables, 1/3 cup mozzarella, and 2/3 cup Alfredo sauce.
06 - Repeat layers twice more, finishing with remaining noodles, Alfredo sauce, mozzarella, and reserved Parmesan cheese.
07 - Cover baking dish tightly with aluminum foil. Bake for 30 minutes until noodles are tender and sauce is bubbling.
08 - Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
09 - Let lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with extra fresh basil and serve warm.
