Spring Vegetable Lasagna White (Print Version)

A vibrant dish layered with tender spring vegetables, creamy béchamel, and melted cheese for a fresh comfort meal.

# 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 baby spinach, chopped
05 - 1 cup peas (fresh or frozen)
06 - 1 medium leek, white and light green parts only, thinly sliced
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - Salt and freshly ground black pepper, to taste

→ Cheese

10 - 1 1/2 cups ricotta cheese
11 - 1 cup grated Parmesan cheese
12 - 2 cups shredded mozzarella cheese

→ Pasta

13 - 12 no-boil lasagna noodles (or regular, cooked according to package instructions)

→ White Sauce (Béchamel)

14 - 4 tablespoons unsalted butter
15 - 1/4 cup all-purpose flour
16 - 3 cups whole milk, warmed
17 - 1/4 teaspoon ground nutmeg
18 - Salt and white pepper, to taste

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add leeks and garlic; sauté for 2-3 minutes until softened.
03 - Add zucchini, yellow squash, and asparagus. Cook for 5-6 minutes until just tender. Stir in peas and spinach; cook for 1-2 minutes until spinach wilts. Season with salt and pepper. Set aside.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk, stirring constantly to avoid lumps. Add nutmeg, salt, and white pepper. Cook, stirring, until thickened, about 5-7 minutes. Remove from heat.
05 - In a small bowl, mix ricotta with 1/2 cup Parmesan cheese. Season lightly with salt and pepper.
06 - Spread a thin layer of béchamel sauce on the bottom of the baking dish. Arrange a layer of noodles over the sauce. Spread 1/3 of the ricotta mixture over noodles, top with 1/3 of the sautéed vegetables, drizzle with béchamel, and sprinkle with mozzarella. Repeat layers two more times, finishing with noodles, béchamel, remaining mozzarella, and remaining Parmesan.
07 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until golden and bubbling. Let rest for 10 minutes before slicing.

# Expert Suggestions:

01 -
  • The béchamel sauce creates this incredible velvety texture that clings to every vegetable layer
  • You can prep everything ahead and just bake when you are ready, which makes it perfect for dinner parties
  • Leftovers actually taste better the next day as the flavors meld together
02 -
  • Really drain any excess liquid from the vegetables after sautéing or your lasagna might end up watery
  • Warming the milk before making the béchamel is the secret to a perfectly smooth sauce every time
  • Letting the lasagna rest is not optional if you want neat slices that hold their shape on the plate
03 -
  • Use a vegetable peeler to create ribbon thin zucchini slices that cook through even faster
  • Grate your own Parmesan instead of buying pre grated for better melting and flavor
  • Layer your vegetables slightly overlapping to create more structure in each slice

Go Back