Everyone at the dinner party was going back for seconds when I whipped up this dish.

With the essence of spring just beginning to beckon us outdoors, there's no better tribute to the season's fresh bounty than a Spring Vegetable Chicken Alfredo Lasagna. This dish is a harmonious blend of rich, creamy Alfredo sauce, delicate pasta layers, and vibrant spring vegetables, coupled with savory chicken. A twist on the traditional lasagna, which hails from Italy, this version embraces the lighter, more colorful produce available as the winter thaws. This dish is ideal for those seeking comfort food with a fresh twist or anyone looking to celebrate the season's fresh produce in a hearty, family-friendly format.

A crisp, green salad tossed with a lemon vinaigrette makes an excellent side to the rich creaminess of the lasagna. For wine enthusiasts, a glass of Pinot Grigio pairs wonderfully, complementing the creamy sauce and spotlighting the vegetables. To finish, a light sorbet would cleanse the palate, providing a sweet end to a luxuriant meal.

Servings: 8-10

- 9 lasagna noodles, cooked al dente
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas, trimmed and halved
- 1 cup diced yellow bell pepper
- 1 cup baby spinach leaves
- 1 cup shredded carrots
- 1/2 cup chopped fresh basil
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 cups Alfredo sauce (homemade or high-quality store-bought)
- 2 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese

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 9x13 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.

- 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.