Spring Vegetable Lasagna Béchamel

The first time I made this lasagna, it was a rainy April Sunday and I'd impulsively bought too many vegetables at the farmers market. My kitchen smelled like leeks and nutmeg as the sauce bubbled away, and somewhere between layer number three and four, I realized this wasn't just dinner anymore it was the kind of meal that makes people linger at the table long after the wine runs out.

I made this for my book club last spring, and three people asked for the recipe before we even got to dessert. There's something about the combination of sweet peas and savory ricotta that makes people take that first bite and go completely quiet.

Ingredients

• 1 medium zucchini, thinly sliced: I've learned that slicing these paper-thin on a mandoline prevents them from releasing too much water and keeps the texture delicate.
• 1 medium yellow squash, thinly sliced: The yellow squash adds sweetness that balances perfectly against the leeks and Parmesan.
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces: Snap these by hand rather than cutting with a knife to find exactly where the woody part ends.
• 1 cup fresh or frozen peas: Frozen peas work beautifully here and actually hold their shape better during baking than fresh ones.
• 1 cup baby spinach, chopped: This wilts down almost completely in the sauté pan, so don't be shy about adding extra handfuls.
• 1 medium leek, white and light green parts only, thinly sliced: Leeks can be sandy, so slice them lengthwise first and rinse thoroughly between the layers.
• 2 tbsp olive oil: A fruity extra virgin olive oil adds a subtle peppery note that cuts through the creamy sauce.
• Salt and freshly ground black pepper, to taste: Taste your vegetables after sautéing and season generously, since the noodles will absorb some salt during baking.
• 1 1/2 cups shredded mozzarella cheese: I grate my own from a block for better melting, but pre-shredded works in a pinch.
• 1 cup grated Parmesan cheese: The real stuff imported from Italy makes a difference here, with its crystalline texture and nutty depth.
• 1 cup ricotta cheese: Whole milk ricotta gives you that luxurious creaminess that low-fat versions just can't replicate.
• 9 no-boil lasagna noodles: These absorb moisture from the vegetables and sauce as they bake, becoming perfectly tender without any par-cooking.
• 4 tbsp unsalted butter: Let this come to room temperature for a minute or two before starting your béchamel.
• 1/4 cup all-purpose flour: This ratio gives you a medium-thick sauce that coats the noodles without becoming gluey.
• 3 cups whole milk, warmed: Warming the milk prevents it from seizing when you add it to the roux.
• Pinch of ground nutmeg: Just a tiny pinch is enough to add that classic béchamel flavor without making the sauce taste like holiday baking.
• Salt and white pepper, to taste: White pepper keeps the sauce pristine looking, but black pepper works fine if you don't mind the specks.

Instructions

Warm your oven and prep your vegetables:

Preheat your oven to 375°F and position a rack in the center. While it heats, slice your vegetables and keep everything separate so you can add them to the pan in the right order.

Sauté the spring vegetables:

Heat olive oil in a large skillet over medium heat and add the leeks, letting them soften for about 2 minutes until they're fragrant and starting to turn translucent. Add the zucchini, yellow squash, and asparagus, sautéing for 5 to 6 minutes until just tender when pierced with a fork. Stir in the peas and spinach, seasoning with salt and pepper, and cook for 2 more minutes until the spinach wilts.

Make the béchamel sauce:

Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1 minute, stirring constantly to cook out the raw flour taste. Gradually whisk in warm milk, about half a cup at a time, until the mixture is smooth. Continue cooking and stirring for 6 to 8 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt, white pepper, and nutmeg, then remove from heat.

Layer your lasagna:

Spread a thin layer of béchamel in the bottom of a 9x13-inch baking dish. Arrange 3 noodles over the sauce, breaking them as needed to fit. Top with half the vegetables, dollops of ricotta, a third of the mozzarella and Parmesan, and about a quarter of the béchamel. Repeat this layer once more, then finish with remaining noodles, the rest of the béchamel, and all remaining cheeses.

Bake until golden and bubbling:

Cover the dish tightly with foil and bake for 30 minutes, then remove the foil and bake for another 10 to 15 minutes until the cheese is golden brown and the sauce is bubbling up around the edges.

Let it rest before serving:

This might be the hardest part, but let the lasagna rest for 10 minutes before slicing. This gives the layers time to set so you get those clean, beautiful squares when you serve.

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This recipe has become my go-to for spring birthdays and dinner parties. Something about all those green layers makes people feel like you've gone to extraordinary effort, even though the assembly is quite straightforward once you have everything prepped.

Making It Your Own

I've discovered that swapping in fava beans or baby artichoke hearts works beautifully in place of the peas. Fresh basil leaves scattered between layers add a lovely aromatic note, while a handful of mint makes everything taste surprisingly bright and modern.

Wine Pairings

A crisp Pinot Grigio cuts through the creamy sauce without overpowering the vegetables. If you prefer red, a light-bodied Barbera or Chianti has enough acidity to stand up to the cheese while letting the spring flavors shine through.

Planning Ahead

You can assemble the entire lasagna up to a day ahead and refrigerate it unbaked. Add about 10 minutes to the covered baking time if you're baking it cold from the refrigerator. The vegetables stay vibrant and the sauce penetrates the noodles even more deeply when it has time to rest.

• Grate all your cheese in one batch and store it in separate containers to make assembly faster.
• The béchamel can be made up to two days ahead and kept in the refrigerator, though you may need to whisk in a splash of milk when reheating.
• Leftovers freeze well for up to three months, wrapped tightly in both plastic and foil.

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There's something deeply satisfying about turning a pile of spring vegetables into something this elegant and comforting. It's the kind of meal that makes you grateful for the season.

Recipe FAQs

→ What vegetables are best for spring layering?

Zucchini, yellow squash, asparagus, peas, baby spinach, and leeks work well to bring vibrant spring flavors.

→ How is the béchamel sauce prepared?

Butter and flour form a roux, then warm milk is whisked in and cooked until thickened with a pinch of nutmeg and seasoning.

→ Can I use pre-cooked noodles?

Yes, no-boil noodles simplify assembly and absorb flavors during baking without additional pre-cooking.

→ What cheeses enhance this dish’s creaminess?

Mozzarella, ricotta, and Parmesan are layered to provide a blend of creamy, tangy, and melty textures.

→ How long should the dish rest before serving?

Allow about 10 minutes of resting time to help the layers settle and make slicing easier.