1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large skillet, heat the olive oil over medium heat and sauté garlic until fragrant, about 1 minute.
3. Add the asparagus, sugar snap peas, bell pepper, and carrots to the skillet; season with salt and pepper. Sauté until the vegetables are crisp-tender, roughly 3-4 minutes. Stir in the spinach and basil and cook until wilted. Remove from heat.
4. Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13 inch baking dish.
5. Layer three cooked lasagna noodles over the sauce, followed by half of the vegetable mixture, half of the chicken, a third of the remaining Alfredo sauce, 1 cup of mozzarella, and 1/3 cup of Parmesan. Repeat the layers one more time.
6. Top the final layer of noodles with the remaining Alfredo sauce, mozzarella, and Parmesan cheeses.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and starts to brown.
8. Let the lasagna rest for 10 minutes before slicing and serving.
Variations & Tips
– Make it vegetarian by omitting the chicken and adding more of your favorite spring vegetables such as leeks or green onions.
– To cut down on cooking time, no-boil lasagna noodles are a great alternative, and they absorb the flavors of the dish as they cook.
– For a bit of a crunchy top layer, consider mixing breadcrumbs with grated Parmesan and sprinkling it over the cheese before the final bake.
– If Alfredo sauce isn’t your preference, you can make a béchamel sauce and add some Pecorino Romano cheese for a different flavor profile.
– Garnishing with fresh herbs right before serving not only adds a pop of color but also enhances the flavors of the dish. Fresh parsley or a chiffonade of basil works beautifully.
