Can I use different vegetables in this recipe?

One million percent yes! Just make sure they are either delicate enough to cook in the sauce (like spinach or peas or chopped leeks) or that you pre-cook them ahead of time (like broccoli or carrots).

What are those white spots on sugar snap peas?

Those little marks are just little bruises that happen when the peas are picked. Don't worry about them - they will not impact the flavor at all.

Can I use a different type of pasta?

If you are out of lasagna noodles, any type of short pasta will do. Wide egg noodles, penne or bow-ties are all good choices.

What does the pasta water do?

When pasta cooks, it releases starch into the water (that is what makes it a little cloudy). And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It's truly magical.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Lasagna Primavera: Fresh Veggies in Every Bite

Name: Easy Lasagna Primavera
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounces lasagna noodles; 4 tablespoons butter; Zest and juice of 1 lemon; 2 cups finely grated Parmesan cheese, plus extra for garnish; 8 ounces sugar snap peas; 8 ounces cherry tomatoes, cut in half; 1 cup ricotta cheese; Fresh chopped parsley or basil for garnish; Sea salt and pepper

Easy Lasagna Primavera

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This colorful recipe for lasagna primavera is a lighter version of everyone’s favorite Italian supper, full of veggies and just the right amount of cheese flavor!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

8 ounces lasagna noodles
4 tablespoons butter
Zest and juice of 1 lemon
2 cups finely grated Parmesan cheese, plus extra for garnish
8 ounces sugar snap peas
8 ounces cherry tomatoes, cut in half
1 cup ricotta cheese
Fresh chopped parsley or basil for garnish
Sea salt and pepper

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Instructions

Bring a large pot of water to a boil and salt it liberally. While the water is coming to a boil, break your lasagna noodles into 4 pieces each (don’t worry if they don’t come out perfectly – you just want them generally broken up), and then cook the noodles according to the package directions until they are done (about 12 minutes). Scoop out a cup of pasta water before you drain the noodles.
Put the butter in a large deep skillet over medium heat and stir until it is melted. Add the lemon juice and Parmesan and give it a stir, and then add the sugar snaps and the cherry tomatoes. Drizzle in half the pasta water to make a light sauce and then stir everything up for a couple of minutes until it is just warmed up.
Add the pasta and give it all a toss – you want it all nice and mixed together. Give it a taste and add salt and pepper as needed. If you think it needs a little loosening up, drizzle in some more of that magical pasta water!
Divide it among bowls, top it with a scoop of ricotta, the lemon zest, scatter on some more Parmesan and a handful of fresh parsley or basil and serve it up!

Notes

- Lasagna Noodles: You want the traditional ones that you need to boil up, not the no-boil kind. Pro Tip: Put them inside a clean dish towel when you break them and that way little pieces won’t fly all over your kitchen when you snap them.

- Parmesan cheese: Use the finest grated Parmesan that you can find for optimal melting!

- Sugar snap peas: These peas are sweet and crunchy! They are sometimes confused with snow peas, which are flatter – snow peas are also scrumptious so feel free to swap them out!

- Ricotta cheese: We love making our own ricotta for this recipe (it takes 10 minutes and two ingredients and is magical-tasting) but you can also use supermarket ricotta.

Find it online: https://www.framedcooks.com/easy-lasagna-primavera/