Name: The Easy Spring Lasagna My Whole Family Loves
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Italian
Ingredients: 2 (15 or 16-ounce) tubs ricotta cheese; 2 large eggs; 1 tablespoon finely grated lemon zest; 1/2 cup chopped fresh parsley, divided; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 (15 or 16-ounce) jar alfredo sauce; 1 teaspoon lemon juice; 1 teaspoon dried thyme; 1 cup (3 ounces) shredded parmesan cheese, divided; 1 box no-cook lasagna noodles; 1 bunch asparagus (about 1 pound), trimmed and cut into 1/2-inch pieces; 1 cup frozen peas; 1 cup (4 ounces) shredded asiago cheese; 1 cup (4 ounces) shredded mozzarella cheese

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!