The Easy Spring Lasagna My Whole Family Loves
Prep
15 mins
Cook
50 mins
Servings
8
Difficulty
Medium
Every spring, my family gathers around the table for this lasagna, and honestly, it's become our favorite way to celebrate the season. The fresh asparagus and peas make it feel light and bright compared to heavier winter dishes, plus asparagus is packed with vitamins and antioxidants that make me feel good about what we're eating. What I love most is how simple it is to pull together: with no cook noodles and ingredients that come together in just 15 minutes of prep, I can have this in the oven before anyone even asks what's for dinner. The combination of three cheeses creates this creamy, dreamy filling that even the pickiest eaters at my house can't resist.
Ella x
Ingredients
- 12(15 or 16-ounce) tubs ricotta cheese)
- 2 largeeggs
- 1 tablespoonfinely grated lemon zest
- 237 mlchopped fresh parsley(divided)
- 1 teaspoonsalt
- 1 teaspoonground black pepper
- 11(15 or 16-ounce) jar alfredo sauce)
- 1 teaspoonlemon juice
- 1 teaspoondried thyme
- 237 ml1 cup (3 ounces) shredded parmesan cheese, divided(3 ounces) shredded parmesan cheese, divided)
- 11 box no-cook lasagna noodles
- 1 bunchasparagus(about 1 pound), trimmed and cut into 1/2-inch pieces)
- 237 mlfrozen peas
- 237 ml1 cup (4 ounces) shredded asiago cheese(4 ounces) shredded asiago cheese)
- 237 ml1 cup (4 ounces) shredded mozzarella cheese(4 ounces) shredded mozzarella cheese)
Detail level
Instructions
- 1
Lightly oil a 9x13-inch baking pan.
- 2
In a large bowl, combine the ricotta, eggs, lemon zest, all but 2 tablespoons of the parsley (save it to garnish later), salt, and pepper.
- 3
In a medium bowl or 4-cup measuring cup, combine the alfredo sauce, lemon juice, thyme, and half of the parmesan, stir to mix well.
- 4
Spread 1/4 cup of the alfredo sauce in the bottom of the prepared pan. Place 1/3 of the noodles in the pan (or enough to cover); it's ok if there is a little overlap. Dollop half of the ricotta mixture (about 2 cups) over the noodles, and gently spread with the back of a spoon. Sprinkle with half of the asparagus, then half of the peas. Dollop with 1/2 cup of the alfredo sauce and spread it as evenly as you can. Top with another 1/3 of the noodles, then the remaining ricotta mixture, spreading it evenly. Sprinkle with the remaining asparagus and peas, and top with 1/4 cup alfredo sauce (it will not cover the ingredients completely—this is OK). Top with the remaining noodles, then spread the remaining alfredo sauce over them, covering them completely. Sprinkle with asiago, mozzarella, and the remaining 1/2 cup parmesan.
- 5
Spray one side of a sheet of aluminum foil with cooking spray, then cover the pan with the foil, oiled-side down. Bake for 30 minutes. Uncover the pan and bake until golden and bubbling, about 20 minutes longer. Let stand for 10 minutes before cutting, then serve garnished with the remaining 2 tablespoons parsley. Refrigerate leftovers tightly covered for up to 4 days. To freeze, refrigerate the lasagna until cold, then slice and wrap each slice. Put the slices in a heavy-duty zip-top bag and freeze. Thaw in the refrigerator or microwave, or reheat, covered, in the oven at 350°F. Love the recipe? Leave us stars and a comment below!
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