Spring Vegetable Lasagna Béchamel (Printable Version)

Delicate layers of spring veggies and creamy sauce baked to a golden finish.

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

→ Cheese

09 - 1 1/2 cups shredded mozzarella cheese
10 - 1 cup grated Parmesan cheese
11 - 1 cup ricotta cheese

→ Pasta

12 - 9 no-boil lasagna noodles (or pre-cooked according to package directions)

→ Béchamel Sauce

13 - 4 tbsp unsalted butter
14 - 1/4 cup all-purpose flour
15 - 3 cups whole milk, warmed
16 - Pinch of ground nutmeg
17 - Salt and white pepper, to taste

# Directions:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add zucchini, yellow squash, and asparagus. Sauté 5–6 minutes until just tender. Stir in peas and spinach, season with salt and pepper, and cook 2 more minutes. Remove from heat and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warm milk until smooth. Cook, stirring constantly, until thickened about 6–8 minutes. Season with salt, white pepper, and nutmeg. Remove from heat.
04 - Spread a thin layer of béchamel in a 9x13-inch baking dish. Arrange 3 noodles over the sauce. Top with half of the vegetables, dollops of ricotta, a third of the mozzarella and Parmesan, and a quarter of the béchamel. Repeat layers. Finish with remaining noodles, béchamel, and cheeses.
05 - Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes until golden and bubbling.
06 - Let rest 10 minutes before slicing and serving.

# Expert Hints:

01 -
  • The béchamel is what transforms this from ordinary to unforgettable, adding that velvety richness that makes every bite feel like a warm embrace.
  • Spring vegetables shine here without being overpowered, staying tender-crisp and vibrant instead of mushy.
  • This lasagna somehow manages to feel indulgent while still being light enough that nobody leaves the table feeling weighed down.
02 -
  • I once skipped the step of warming the milk for the béchamel and ended up with a lumpy sauce that took twice as long to fix, so don't rush that part.
  • The lasagna might look a bit jiggly when you first take it out of the oven, but it firms up beautifully during the resting period.
  • Leftovers reheat surprisingly well, covered with foil at 350°F for about 20 minutes until hot throughout.
03 -
  • Run your knife under hot water between slices for the cleanest cuts, and wipe the blade clean after each slice.
  • If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.
  • Letting the lasagna rest is non-negotiable, otherwise the layers will slide apart when you try to serve it.

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