# Ingredient list:
→ 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 and 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
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with 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 to 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 fold in fresh basil.
03 - In a small mixing bowl, combine ricotta cheese with half of the grated Parmesan cheese. Set aside.
04 - Spread 1/2 cup of Alfredo sauce evenly across 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 sautéed vegetables, 1/3 cup shredded mozzarella, and 2/3 cup Alfredo sauce. Repeat this sequence two more times, finishing with remaining noodles, Alfredo sauce, shredded mozzarella, and remaining Parmesan cheese.
06 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove foil and continue baking for 15 minutes, or until the top is golden and bubbly.
07 - Remove from oven and let rest for 10 minutes before slicing. Garnish with additional fresh basil and serve.
