Spring Vegetable Lasagna Béchamel (Printable Version)
A vibrant lasagna layered with fresh spring vegetables, tender pasta, and creamy béchamel sauce.
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium zucchini, thinly sliced
03 - 1 yellow squash, thinly sliced
04 - 1 cup asparagus, trimmed and cut into 1-inch pieces
05 - 1 cup baby spinach
06 - 1 cup frozen peas, thawed
07 - 1 medium leek, white and light green parts only, thinly sliced
08 - 2 cloves garlic, minced
→ Cheese & Dairy
09 - 2 cups ricotta cheese
10 - 1 large egg
11 - 1 ½ cups shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups whole milk
16 - ¼ teaspoon freshly grated nutmeg
17 - Salt and pepper, to taste
→ Pasta
18 - 9 no-boil lasagna noodles
# Directions:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add leeks and garlic, sauté for 2 minutes. Add zucchini, yellow squash, and asparagus. Sauté for 4–5 minutes until just tender. Add spinach and peas, cook until wilted. Season with salt and pepper. Remove from heat and set aside.
03 - In a bowl, mix ricotta cheese with egg, ¼ cup Parmesan, salt, and pepper until smooth.
04 - In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, continuing to whisk until smooth and thickened (about 5 minutes). Season with nutmeg, salt, and pepper.
05 - Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer 3 noodles over sauce. Spread ⅓ of the ricotta mixture, ⅓ of the vegetable mixture, and ⅓ of the béchamel. Sprinkle with mozzarella. Repeat layers twice, finishing with béchamel and remaining mozzarella and Parmesan on top.
06 - Cover with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 10–15 minutes until golden and bubbling.
08 - Let rest 10 minutes before slicing. Serve warm.
# Expert Hints:
01 -
- The vegetables stay tender and bright instead of turning mushy like in so many other veggie lasagnas
- That homemade béchamel makes everything feel incredibly luxurious without being too heavy
02 -
- Do not skip the resting period or your lasagna will slide apart when you try to serve it
- The vegetables should be just tender, not mushy, when you sauté them
03 -
- Grate fresh nutmeg instead of using pre-ground if you can find whole nutmeg
- Use a box grater to slice the zucchini and squash into thin, even pieces