Spring Vegetable Lasagna Béchamel (Print Version)
Layered lasagna combining tender spring vegetables, creamy béchamel, and rich cheeses for a delightful main course.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium zucchini, thinly sliced
03 - 1 yellow squash, thinly sliced
04 - 1 cup asparagus, trimmed and cut into 1-inch pieces
05 - 1 cup baby spinach
06 - 1 cup frozen peas, thawed
07 - 1 medium leek, white and light green parts only, thinly sliced
08 - 2 cloves garlic, minced
→ Cheese & Dairy
09 - 2 cups ricotta cheese
10 - 1 large egg
11 - 1 ½ cups shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups whole milk
16 - ¼ teaspoon freshly grated nutmeg
17 - Salt and pepper, to taste
→ Pasta
18 - 9 no-boil lasagna noodles
# Step-by-Step Guide:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add leeks and garlic, sauté for 2 minutes. Add zucchini, yellow squash, and asparagus. Sauté for 4–5 minutes until just tender. Add spinach and peas, cook until wilted. Season with salt and pepper. Remove from heat and set aside.
03 - In a bowl, mix ricotta cheese with egg, ¼ cup Parmesan, salt, and pepper until smooth.
04 - In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, continuing to whisk until smooth and thickened (about 5 minutes). Season with nutmeg, salt, and pepper.
05 - Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer 3 noodles over sauce. Spread ⅓ of the ricotta mixture, ⅓ of the vegetable mixture, and ⅓ of the béchamel. Sprinkle with mozzarella. Repeat layers twice, finishing with béchamel and remaining mozzarella and Parmesan on top.
06 - Cover with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 10–15 minutes until golden and bubbling.
08 - Let rest 10 minutes before slicing. Serve warm.
# Expert Suggestions:
01 -
- The béchamel creates these incredible silky layers that make every forkful feel luxurious
- Using spring vegetables means bright flavors instead of the heavy richness of winter lasagna
- You can assemble it ahead and bake when ready, making it perfect for casual dinner parties
02 -
- Letting the lasagna rest is the difference between neat slices and a messy mess, plan this into your timing
- The vegetables release water as they cook, which is why no-boil noodles work perfectly here
- Béchamel can thicken as it sits, if it seems too stiff add a splash more milk
03 -
- Salt your vegetables as you sauté them, this pulls out excess moisture before layering
- Room temperature ingredients spread more evenly, take everything out about 30 minutes before assembling