Spring Vegetable Lasagna White (Print Version)
Creamy layers of fresh spring vegetables, béchamel, and tender pasta create a vibrant Italian main dish.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, thinly sliced
02 - 1 medium yellow squash, thinly sliced
03 - 1 cup asparagus tips, cut into 2-inch pieces
04 - 1 cup baby spinach leaves
05 - 1 cup fresh or frozen peas
06 - 1 small leek, white and light green parts only, thinly sliced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cheese Filling
10 - 1 1/2 cups ricotta cheese
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1 cup grated Parmesan cheese
13 - 1 large egg
→ Béchamel Sauce
14 - 4 tablespoons unsalted butter
15 - 1/4 cup all-purpose flour
16 - 3 cups whole milk
17 - 1/4 teaspoon ground nutmeg
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon white pepper
→ Pasta
20 - 12 no-boil lasagna noodles
# Directions:
01 - Preheat oven to 375°F.
02 - In a large skillet, heat olive oil over medium heat. Add zucchini, squash, asparagus, leek, and peas. Sauté for 5-7 minutes until just tender. Stir in spinach to wilt. Season with salt and pepper. Remove from heat and set aside.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until thickened, about 5 minutes. Stir in nutmeg, salt, and white pepper. Remove from heat.
04 - In a small bowl, combine ricotta, egg, and 1/2 cup Parmesan. Mix well.
05 - Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer 3 noodles over sauce. Top with 1/3 of the ricotta mixture, 1/3 of the sautéed vegetables, 1/3 of the mozzarella, and 1/4 of the béchamel. Repeat layers twice more. Finish with remaining noodles, béchamel, mozzarella, and Parmesan.
06 - Cover with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 15-20 minutes, or until golden and bubbling. Let rest for 10 minutes before slicing and serving.
# Insider Tips:
01 -
- The white sauce feels like a warm hug without being heavy like traditional meat lasagna
- You can use whatever spring vegetables look best at the market
02 -
- Let the lasagna rest for 10 minutes before slicing or it will slide apart
- The vegetables release water while baking so no need to salt them first
03 -
- Run your knife through the vegetables after sautéing to make layers more even
- Place your baking dish on a rimmed sheet pan to catch any bubble over