Spring Vegetable Lasagna Béchamel (Print Version)
Tender spring vegetables layered with creamy béchamel and melted cheeses in a flavorful Italian main dish.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, thinly sliced
02 - 1 medium yellow squash, thinly sliced
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup fresh or frozen peas
05 - 1 cup baby spinach, chopped
06 - 1 medium leek, white and light green parts only, thinly sliced
07 - 2 tablespoons olive oil
08 - Salt and freshly ground black pepper, to taste
→ Cheese
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1 cup grated Parmesan cheese
11 - 1 cup ricotta cheese
→ Pasta
12 - 9 no-boil lasagna noodles (or pre-cooked according to package directions)
→ Béchamel Sauce
13 - 4 tablespoons unsalted butter
14 - 1/4 cup all-purpose flour
15 - 3 cups whole milk, warmed
16 - Pinch of ground nutmeg
17 - Salt and white pepper, to taste
# Step-by-Step Guide:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add zucchini, yellow squash, and asparagus. Sauté 5–6 minutes until just tender. Stir in peas and spinach, season with salt and pepper, and cook 2 more minutes. Remove from heat and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warm milk until smooth. Cook, stirring constantly, until thickened (about 6–8 minutes). Season with salt, white pepper, and nutmeg. Remove from heat.
04 - Spread a thin layer of béchamel in a 9x13-inch baking dish. Arrange 3 noodles over the sauce. Top with half of the vegetables, dollops of ricotta, a third of the mozzarella and Parmesan, and a quarter of the béchamel. Repeat layers. Finish with remaining noodles, béchamel, and cheeses.
05 - Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes until golden and bubbling.
06 - Let rest 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The vegetables stay vibrant instead of turning into mush, which is what won over my vegetable skeptical teenager
- That homemade béchamel sauce is worth every minute of whisking, it makes everything taste like a cozy Italian restaurant
02 -
- Do not skip the resting time after baking, I learned this the hard way when I cut into a lasagna too early and ended up with a delicious mess on the plate
- The vegetables release some moisture during baking, which is why no-boil noodles work perfectly here, they soak up that extra liquid
03 -
- Grate your own cheese instead of buying pre-shredded, it melts so much better and tastes fresher
- Warm your milk before making the béchamel, it prevents those frustrating lumps that can ruin your sauce