Tender spring vegetables layered with creamy Alfredo sauce, ricotta, and mozzarella in a satisfying vegetarian lasagna.
# 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 and Seasonings
12 - 2 cloves garlic, minced
13 - 2 tablespoons fresh basil, chopped, plus extra for garnish
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, optional
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or cooking spray.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus, sugar snap peas, zucchini, and carrots. Cook for 4-5 minutes until vegetables are slightly tender. Stir in chopped spinach and thawed peas, cooking for 1 minute. Season with salt, black pepper, and red pepper flakes. Remove from heat and fold in fresh basil.
03 - In a small mixing bowl, combine part-skim ricotta cheese with half of the grated Parmesan cheese. Mix until well integrated.
04 - Spread 1/2 cup of Alfredo sauce evenly on the bottom of the prepared 9x13-inch baking dish.
05 - Arrange 3 no-boil noodles over the sauce layer. Top with 1/3 of the ricotta mixture, 1/3 of the sautéed vegetable mixture, 1/3 cup shredded mozzarella, and 2/3 cup Alfredo sauce. Repeat this layering sequence two more times, finishing with remaining noodles, Alfredo sauce, mozzarella, and reserved Parmesan cheese on top.
06 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the surface is golden and sauce is bubbly.
07 - Remove from oven and let rest for 10 minutes before slicing. Garnish with additional fresh basil and serve.
