Save The first time I made this lasagna, it was supposed to be a quick weeknight dinner but ended up being the meal my sister still talks about three years later. I had grabbed whatever vegetables looked fresh at the market, inspired by that fleeting moment when spring produce actually feels exciting again. There is something about layers of tender vegetables and creamy sauce that makes even a Tuesday feel like a celebration.
I served this at my first proper dinner party in my new apartment, nervous about everything including whether vegetarian lasagna could feel substantial enough. Watching everyone go back for seconds while the wine kept flowing made me realize that honest food prepared with care is what people actually want.
Ingredients
- 2 cups asparagus trimmed and cut into 1-inch pieces: Choose spears that feel firm and snap cleanly, avoiding woody ends that never quite tenderize properly in the oven
- 1 cup sugar snap peas trimmed and halved: These add a satisfying crunch and sweet pop that balances the rich sauce perfectly
- 1 cup baby spinach roughly chopped: Baby spinach wilts gently without becoming slimy like mature spinach can
- 1 cup zucchini diced: Smaller pieces distribute evenly so every bite gets some vegetable goodness
- 1 cup carrots julienned or shredded: The slight sweetness complements the creamy sauce in unexpected ways
- 3/4 cup frozen peas thawed: Frozen peas work beautifully here and are often sweeter than fresh ones
- 2 cups part-skim ricotta cheese: Room temperature ricotta spreads so much more evenly across the noodles
- 1 cup shredded mozzarella cheese: Freshly shredded melts better than pre-shredded which has anti-caking agents
- 1/2 cup grated Parmesan cheese: Save some for the top because that golden crust is everything
- 3 cups light Alfredo sauce: Homemade is lovely but a good quality store-bought version keeps this manageable for weeknights
- 9 no-boil lasagna noodles: Do not worry if they seem slightly undersized, they expand during baking
- 2 cloves garlic minced: Fresh garlic makes a noticeable difference in the vegetable layer
- 2 tablespoons fresh basil chopped plus extra for garnish: Basil loses flavor quickly so add it at the very end for the brightest taste
- 1 tablespoon olive oil: A little fat helps the vegetables sauté rather than steam
- 1/2 teaspoon salt: Adjust based on how salty your Alfredo sauce already is
- 1/4 teaspoon freshly ground black pepper: Freshly ground has a complexity that pre-ground lacks
- 1/4 teaspoon crushed red pepper flakes optional: Just a whisper of heat makes everything else taste more vibrant
Instructions
- Preheat your oven to 375F (190C) and grease a 9x13-inch baking dish:
- A light coating of oil or cooking spray keeps everything from sticking and makes cleanup much easier later
- Sauté the vegetables in olive oil until slightly tender:
- Heat the olive oil over medium heat, add the garlic for just 30 seconds so it does not burn, then toss in asparagus, snap peas, zucchini and carrots for 4 to 5 minutes until they soften slightly while still holding their shape
- Add spinach and peas to finish the vegetables:
- Stir in the spinach and thawed peas for just 1 minute, season with salt, pepper and red pepper flakes, then remove from heat and fold in the fresh basil
- Mix the ricotta with Parmesan:
- Combine the ricotta with half the Parmesan in a small bowl, making it easier to distribute evenly across the layers
- Start layering your lasagna:
- Spread 1/2 cup of Alfredo sauce on the bottom of the dish, then arrange 3 noodles, one third of the ricotta, one third of vegetables, 1/3 cup mozzarella and 2/3 cup sauce, repeating this sequence twice more
- Finish with remaining ingredients:
- Top with the final layer of noodles, remaining Alfredo sauce, mozzarella and reserved Parmesan for that golden cheesy crust everyone fights over
- Bake covered then uncovered:
- Cover tightly with foil and bake for 30 minutes, then remove foil and bake 15 more minutes until the cheese is bubbly and beginning to turn golden in spots
- Let it rest before serving:
- Wait 10 minutes before slicing, which feels impossible but helps the layers set so you get clean portions instead of a messy slide
Save My neighbor texted me the next day asking what I had made because the smell had drifted into her apartment and made her family hungry. That kind of accidental neighborhood advertising is the highest compliment a home cook can receive.
Make It Your Own
Leeks and artichoke hearts work beautifully in place of some vegetables when you want something slightly different. The key is keeping vegetables in similar sized pieces so everything cooks at the same rate.
Perfect Pairings
A crisp Pinot Grigio cuts through the richness while a simple green salad with lemon vinaigrette keeps the meal from feeling too heavy. Sometimes I roast extra vegetables on the side just to make the plate feel more abundant.
Getting Ahead
You can assemble this entire lasagna up to 24 hours ahead and keep it refrigerated until you are ready to bake. Add about 10 minutes to the covered baking time if it goes into the oven cold from the refrigerator.
- Freeze unbaked lasagna for up to 3 months, thawing overnight in the refrigerator before baking
- Individual portions reheat beautifully in the microwave for a quick lunch
- The flavors actually improve after a day in the refrigerator, making it excellent for meal prep
Save There is something deeply satisfying about turning simple vegetables into something that feels like a special occasion. Hope this brings some spring brightness to your table too.
Common Recipe Questions
- → Can I prepare this ahead of time?
Yes, assemble the lasagna completely, cover with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the initial covered baking time if baking from cold.
- → What vegetables work best as substitutes?
Leeks, artichoke hearts, bell peppers, and mushrooms all work wonderfully. Keep total vegetable volume around 5 cups and pre-cook denser vegetables to ensure proper tenderness.
- → How do I prevent a watery lasagna?
Pat vegetables dry after cooking and avoid overly wet store-bought Alfredo sauce. If using fresh sauce, reduce it slightly before layering to concentrate flavors and minimize moisture.
- → Can I use regular boiled noodles instead?
Absolutely. Cook noodles al dente, drain well, and toss lightly with olive oil to prevent sticking. Adjust sauce amount slightly as boiled noodles absorb less liquid during baking.
- → What's the best way to serve this?
Let rest 10 minutes after removing from the oven to allow layers to set. Use a sharp serrated knife for clean cuts. Garnish with fresh basil and serve with crusty bread and a simple green salad.
- → Can this be frozen for later?
Yes, freeze unbaked lasagna tightly wrapped for up to 3 months. Bake from frozen, adding 20-25 minutes to cooking time and covering with foil throughout to prevent excessive browning.