As the first signs of spring emerge, there’s no better way to celebrate the season than with a comforting yet fresh Spring Vegetable Chicken Alfredo Lasagna. This dish combines tender shredded chicken, crisp spring vegetables, delicate layers of pasta, and a rich, creamy Alfredo sauce for a modern twist on the classic Italian favorite. The result is a vibrant, flavorful lasagna that highlights the fresh produce of the season while still delivering that indulgent, cheesy comfort we love.
Pair this dish with a light green salad tossed in a lemon vinaigrette for a refreshing contrast to the creamy lasagna. For wine lovers, a chilled glass of Pinot Grigio beautifully complements the Alfredo sauce and enhances the vegetable flavors. To complete your meal, finish with a light and fruity sorbet for a refreshing palate cleanser.
Why You’ll Love This Recipe
- Perfect for Spring: Uses fresh, vibrant vegetables that thrive in the season.
- Creamy and Indulgent: Alfredo sauce adds richness, balanced by the lightness of the veggies.
- Versatile: Easily customizable with different vegetables or protein choices.
- Great for Gatherings: Serves 8-10 people, making it ideal for family dinners or entertaining guests.
Ingredients
For the Lasagna:
- 9 lasagna noodles, cooked al dente
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas, trimmed and halved
- 1 cup yellow bell pepper, diced
- 1 cup baby spinach leaves
- 1 cup shredded carrots
- 2 cloves garlic, minced
- ½ cup fresh basil, chopped
- 2 tablespoons olive oil
For the Alfredo Sauce & Cheese Layers:
- 3 cups Alfredo sauce (homemade or high-quality store-bought)
- 2½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Sauté the Vegetables
- In a large skillet over medium heat, warm the olive oil.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the sugar snap peas, shredded carrots, bell pepper, and asparagus. Season lightly with salt and pepper.
- Sauté for about 3-4 minutes, just until the vegetables are slightly softened but still crisp.
- Add the baby spinach and fresh basil, stirring until the spinach wilts. Remove from heat.
Step 3: Assemble the Lasagna
- Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
- Lay down 3 cooked lasagna noodles over the sauce.
- Add half of the sautéed vegetables, half of the shredded chicken, one-third of the remaining Alfredo sauce, 1 cup of mozzarella cheese, and ⅓ cup of Parmesan cheese.
- Repeat the layers once more with 3 noodles, the remaining vegetables and chicken, another third of Alfredo sauce, 1 cup mozzarella, and ⅓ cup Parmesan.
- For the final layer, place the last 3 lasagna noodles on top. Pour over the remaining Alfredo sauce and sprinkle with the rest of the mozzarella and Parmesan cheese.
Step 4: Bake the Lasagna
- Cover the baking dish loosely with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbling.
Step 5: Rest and Serve
- Remove the lasagna from the oven and let it rest for 10 minutes before slicing.
- Garnish with fresh chopped basil or parsley.
- Serve warm with a side salad and enjoy!
Cooking Tips
- Use No-Boil Lasagna Noodles: If you prefer a quicker method, no-boil noodles work well, as they absorb the flavors while baking.
- Customize the Vegetables: Feel free to swap in your favorite spring veggies, such as leeks, green onions, or zucchini.
- Make It Vegetarian: Omit the chicken and add more vegetables for a completely vegetarian version.
- Crunchy Topping: For a crispy finish, mix breadcrumbs with Parmesan and sprinkle on top before baking.
- Alternative Sauce: If Alfredo is too rich for your taste, try a light béchamel sauce with Pecorino Romano cheese instead.
Substitutions and Variations
- Protein Alternatives: Replace chicken with shrimp, turkey, or tofu for a different twist.
- Cheese Variations: Try a mix of Gruyère, Gouda, or Fontina for a more complex cheese flavor.
- Dairy-Free Version: Use cashew Alfredo sauce and dairy-free cheese alternatives.
- Gluten-Free Option: Swap out traditional noodles for gluten-free lasagna sheets.
Frequently Asked Questions (FAQs)
Can I make this lasagna ahead of time?
Yes! Assemble the lasagna up to 24 hours in advance and store it in the refrigerator. Cover tightly with foil and bake when ready.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this lasagna?
Absolutely! Let the lasagna cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat leftovers?
- Microwave: Heat slices for 1-2 minutes until warm.
- Oven: Cover with foil and bake at 350°F (175°C) for 20-25 minutes.
What side dishes go well with this lasagna?
- Lemon-dressed green salad
- Garlic bread or crusty Italian bread
- Steamed asparagus or roasted Brussels sprouts
Nutritional Information (Per Serving)
Approximate values based on standard ingredients.
- Calories: 470
- Protein: 32g
- Carbohydrates: 38g
- Fat: 22g
- Sodium: 650mg
Conclusion
This Spring Vegetable Chicken Alfredo Lasagna is the perfect way to welcome the season’s fresh flavors while indulging in creamy, cheesy comfort. Packed with vibrant vegetables, tender chicken, and layers of creamy Alfredo sauce, this dish is both satisfying and elegant.
Whether you’re cooking for a family dinner, potluck, or special occasion, this lasagna is sure to impress. Try it today and savor the taste of spring!