Spring Vegetable Lasagna Béchamel

Last spring I somehow ended up with way too many vegetables from my CSA box and zero plan for dinner. This lasagna was born from that happy kitchen accident, and it is since become the meal I actually crave when the weather turns warm and fresh produce starts appearing everywhere.

I made this for my friend who swears she hates vegetarian lasagna, and she went back for seconds. The combination of creamy ricotta, silky sauce, and all those spring vegetables just works in a way that feels special but not fussy.

Ingredients

• 1 tablespoon olive oil: This is your foundation for sautéing all those gorgeous vegetables
• 1 medium zucchini, thinly sliced: Thin slices mean they cook through evenly and layer beautifully
• 1 yellow squash, thinly sliced: Adds sweetness and a lovely yellow color throughout the layers
• 1 cup asparagus, trimmed and cut into 1-inch pieces: Spring in a bite, just chop into pieces that will cook quickly
• 1 cup baby spinach: Wilts down into the other vegetables and adds that gorgeous green color
• 1 cup frozen peas, thawed: Little bursts of sweetness that everyone loves
• 1 medium leek, white and light green parts only, thinly sliced: Leeks give such a gentle onion flavor, much milder than regular onions
• 2 cloves garlic, minced: Fresh garlic is non negotiable here, it ties everything together
• 2 cups ricotta cheese: Whole milk ricotta gives you the creamiest texture
• 1 large egg: This binds the ricotta so it does not turn watery in the oven
• 1 ½ cups shredded mozzarella cheese: Buy it pre shredded or shred it yourself, both work perfectly
• ½ cup grated Parmesan cheese: Adds that salty, nutty finish that makes the dish sing
• 2 tablespoons unsalted butter: Use real butter for your béchamel, it makes all the difference
• 2 tablespoons all-purpose flour: This thickens your sauce, whisk it in thoroughly to avoid lumps
• 2 cups whole milk: Whole milk creates the richest, most velvety béchamel
• ¼ teaspoon freshly grated nutmeg: The secret ingredient that makes béchamel taste professionally made
• Salt and pepper, to taste: Season generously at every step for the best flavor
• 9 no-boil lasagna noodles: No boiling saves time and the noodles absorb sauce beautifully

Instructions

Get your oven ready:

Preheat to 375°F so it is fully hot when you are ready to assemble

Sauté the vegetables:

Heat olive oil in a large skillet over medium heat, add leeks and garlic for 2 minutes until fragrant, then toss in zucchini, yellow squash, and asparagus for 4 to 5 minutes until just tender

Add the delicate vegetables:

Throw in spinach and peas, cook just until the spinach wilts, season everything with salt and pepper, then remove from heat

Mix the ricotta filling:

Combine ricotta, egg, ¼ cup Parmesan, salt, and pepper in a bowl until completely smooth

Make the béchamel:

Melt butter in a saucepan over medium heat, whisk in flour for 1 minute, then gradually whisk in milk until smooth and thickened, about 5 minutes

Season the sauce:

Whisk in nutmeg, salt, and pepper, taste and adjust as needed

Start layering:

Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish, add 3 noodles, then ⅓ of the ricotta, ⅓ of the vegetables, and ⅓ of the béchamel

Build the remaining layers:

Repeat the layering twice more, finishing with the remaining béchamel and all the remaining mozzarella and Parmesan on top

Bake until golden:

Cover with foil and bake for 30 minutes, then uncover and bake 10 to 15 minutes more until the top is golden and bubbling

Let it rest:

Wait 10 minutes before slicing so the layers set and you get clean portions

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This has become my go-to for spring dinner parties because it looks impressive but comes together faster than you would expect. There is something so satisfying about slicing into those distinct layers and seeing all those vegetables inside.

Making It Your Own

I have swapped in fava beans when I found them at the farmers market and used fresh basil from the garden. Any spring vegetables work as long as you keep them cut into similar sizes so they cook evenly.

Getting Ahead

You can assemble this lasagna a day ahead and keep it covered in the refrigerator. Just add 5 to 10 minutes to the baking time if it is cold from the fridge.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I usually serve it with a simple green salad dressed with lemon vinaigrette.

• Let leftovers cool completely before covering and refrigerating
• This lasagna freezes beautifully for up to 3 months
• Reheat individual portions covered with a damp paper towel

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Hope this brings some spring brightness to your table. Enjoy every bite of those seasonal vegetables.

Recipe FAQs

→ What vegetables are used in this lasagna?

Zucchini, yellow squash, asparagus, baby spinach, peas, and leek create a fresh spring vegetable mix.

→ How is the béchamel sauce prepared?

Butter and flour are cooked briefly, then milk is whisked in gradually until thickened, with nutmeg, salt, and pepper seasoning.

→ Can I prepare the pasta sheets ahead of time?

This lasagna uses no-boil noodles, which can be layered directly without prior cooking for convenience.

→ How long should the dish rest before serving?

Let the baked lasagna rest for about 10 minutes to set before slicing and serving.

→ What are some suggested wine pairings?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the dish's flavors well.