Save This dish combines tender lasagna noodles with sautéed spring vegetables like zucchini, squash, asparagus, and peas, layered with creamy ricotta and mozzarella cheeses. A velvety béchamel sauce adds richness and a subtle nutmeg aroma. Baked until golden and bubbly, it offers a satisfying balance of fresh flavors and creamy textures, perfect for highlighting seasonal bounty in an Italian culinary style.
The first time I made this lasagna, it was actually an accident. I had all these beautiful spring vegetables from the farmers market and no plan, so I just started layering things together. My roommate walked in and said, 'That smells like Sunday dinner,' and we both ended up eating straight from the pan with wooden spoons.
Last spring, I made this for my mother who swears she hates lasagna because its too heavy. She took one bite and actually went quiet for a full minute. Now she asks for it every time the first asparagus appears at the grocery store.
Ingredients
- Vegetables: The zucchini and squash should be sliced paper thin so they melt into the layers
- Fresh ricotta: Room temperature ricotta spreads so much easier than cold
- Whole milk: I tried using low fat once and the sauce never thickened properly
- No boil noodles: These absorb excess moisture from the vegetables while baking
- Nutmeg: Just a tiny pinch makes the white sauce taste professionally made
Instructions
- Roast the vegetables:
- Heat olive oil in a large skillet until it shimmers. Add zucchini, squash, asparagus tips, leek, and peas. Sauté for 5-7 minutes until just tender but still bright. Toss in spinach at the very end to wilt it gently.
- Make the béchamel:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until it smells nutty. Slowly pour in milk while whisking constantly. Simmer until thickened enough to coat the back of a spoon.
- Mix the ricotta filling:
- Combine ricotta, egg, and half cup Parmesan in a bowl. Mix until smooth and creamy. This spreads much easier when everything is at room temperature.
- Layer it up:
- Start with a thin layer of béchamel so noodles dont stick. Layer noodles, ricotta, vegetables, mozzarella, and more béchamel. Repeat twice more. End with noodles topped with remaining sauce and cheeses.
- Bake until golden:
- Cover tightly with foil and bake at 375°F for 30 minutes. Uncover and bake 15-20 more minutes until the cheese is bubbling and golden brown in spots.
Save My friend Sarah cried when she tasted this because it reminded her of studying abroad in Florence. She said the white sauce tasted exactly like what her Italian nonna used to make.
Making It Ahead
You can assemble this lasagna up to 24 hours ahead and keep it covered in the refrigerator. The flavors actually meld together beautifully overnight. Just add 5-10 minutes to the covered baking time if baking cold from the fridge.
Choosing Your Vegetables
The beauty of this recipe is its flexibility. I have used everything from artichoke hearts to fava beans when they are in season. Just keep the total volume the same and cut everything into similar sizes so it cooks evenly.
Getting The Sauce Just Right
A good béchamel comes down to patience and constant whisking. If you see any lumps forming, whisk vigorously and they will disappear. The sauce should coat the back of a spoon when it is ready.
- Warm your milk slightly before adding it to prevent lumps
- Grate your own Parmesan for the best melting
- Use fresh nutmeg and grate it yourself
Save There is something so satisfying about cutting into that first slice and seeing all the colorful layers. This is what eating with the seasons tastes like.
Common Recipe Questions
- → What vegetables are best for this dish?
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Zucchini, yellow squash, asparagus, spinach, peas, and leek provide a fresh, vibrant mix that complements the creamy sauce and cheese.
- → How is the white sauce prepared?
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The béchamel is made by cooking butter and flour into a roux, then gradually whisking in milk, seasoning with nutmeg, salt, and white pepper until thickened.
- → Can I substitute the vegetables?
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Yes, vegetables such as artichoke hearts or fava beans can be used to suit seasonal availability or personal preference.
- → What cheese varieties are included?
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Ricotta mixed with egg and Parmesan forms a creamy layer, topped with shredded mozzarella and additional Parmesan for richness.
- → How should the dish be baked?
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After assembling layers, bake covered at 375°F for 30 minutes, then uncovered for an additional 15-20 minutes until golden and bubbling.
