Spring Vegetable Lasagna White (Print Version)
Tender spring vegetables and creamy white sauce layer in this flavorful, seasonal Italian main course.
# What You'll Need:
→ White Sauce (Béchamel)
01 - 4 tablespoons unsalted butter
02 - 1/4 cup all-purpose flour
03 - 3 1/2 cups whole milk
04 - 1/4 teaspoon ground nutmeg
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Vegetables
07 - 1 tablespoon olive oil
08 - 2 cups asparagus, trimmed and cut into 1-inch pieces
09 - 1 cup zucchini, thinly sliced
10 - 1 cup baby spinach, roughly chopped
11 - 1 cup fresh or frozen peas
12 - 2 cloves garlic, minced
13 - 1/2 cup scallions, thinly sliced
→ Cheese Filling
14 - 1 1/2 cups whole-milk ricotta cheese
15 - 1 large egg
16 - 1 cup grated Parmesan cheese, divided
17 - 2 cups shredded mozzarella cheese
18 - 2 tablespoons fresh basil, chopped
19 - 2 tablespoons fresh parsley, chopped
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
→ Pasta
22 - 9-12 no-boil lasagna noodles
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until pale golden, stirring constantly. Gradually whisk in milk, ensuring no lumps form. Add nutmeg, salt, and pepper. Simmer, stirring continuously, until sauce thickens (5-7 minutes). Remove from heat and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add asparagus, zucchini, and scallions; sauté for 4 minutes. Add garlic, spinach, and peas; cook another 2-3 minutes until vegetables are just tender. Season lightly with salt and pepper. Remove from heat.
04 - In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, basil, parsley, salt, and pepper. Mix until smooth and well incorporated.
05 - Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange 3-4 lasagna noodles on top, slightly overlapping if necessary.
06 - Spread 1/3 of the ricotta mixture over noodles, followed by 1/3 of the sautéed vegetables, 1/3 of the remaining béchamel, and 1/3 of the mozzarella. Repeat layers two more times. Finish with remaining béchamel, mozzarella, and sprinkle with remaining 1/2 cup Parmesan.
07 - Bake for 40-45 minutes until top is golden brown and sauce is bubbling around edges. If desired, broil for 2-3 minutes for a crisped top layer, watching closely to prevent burning.
08 - Let lasagna rest for 10-15 minutes before slicing. This allows layers to set for cleaner portions.
# Expert Suggestions:
01 -
- The white sauce keeps everything incredibly creamy without weighing you down like traditional lasagna
- You can use whatever spring vegetables look best at the market, making it different every time
- It reheats beautifully for lunch the next day, if there is any left
02 -
- The béchamel will seem thick but that is exactly what you want so the lasagna is not soupy
- No boil noodles need plenty of sauce to soften properly, so do not be shy with that white sauce
- Letting the lasagna rest before cutting is non negotiable or you will have a mess on your plate
03 -
- Room temperature ingredients mix better, so take the ricotta and egg out about twenty minutes before starting
- Use a vegetable peeler to shave the zucchini into thin ribbons for a more elegant presentation