# 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 fresh 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
→ Pasta
11 - 9 no-boil lasagna noodles
→ Aromatics & 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
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add asparagus, snap peas, zucchini, and carrots. Cook for 4–5 minutes until vegetables are 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 incorporate fresh basil.
03 - In a small bowl, combine ricotta cheese with half of the grated Parmesan cheese.
04 - Spread 1/2 cup of Alfredo sauce on the bottom of the prepared baking dish.
05 - 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 remaining Parmesan cheese.
06 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 15 minutes, or until golden and bubbly.
08 - Let rest for 10 minutes before slicing. Garnish with extra fresh basil and serve.
