Spring Vegetable Lasagna White

Last May, my neighbor Sarah dropped off a bag of vegetables from her garden and I just stared at it. Zucchini, squash, asparagus, pea pods—everything bright green and promising. I was tired of the usual sauté and wanted something that felt like a hug but still honored all that spring energy.

Made this for my dads birthday last year because hes not much for heavy meat lasagna anymore. Watching him take that first bite, closing his eyes and saying Sarah would approve, well, that stuck with me.

Ingredients

• Zucchini and yellow squash: Thin slices are key here so they soften without getting mushy
• Asparagus: Cut into 1 inch pieces, no woody stems allowed
• Baby spinach: Fresh wilts beautifully right at the end of sautéing
• Peas: Fresh or frozen both work, just dont overcook them
• Leek: Only use the white and light green parts, dark greens are too tough
• Ricotta cheese: Room temperature spreads easier so pull it out early
• Whole milk: Warm it slightly before whisking into the roux or youll fight lumps forever
• No boil noodles: They save time and hold up better than you might think

Instructions

Get your vegetables ready:

Heat the olive oil in your largest skillet over medium heat, toss in the sliced leeks and minced garlic, and let them soften for about 3 minutes until they smell amazing. Add the zucchini, squash, and asparagus pieces, cooking for 5 to 6 minutes until theyre just tender—still with a little bite. Stir in the peas and spinach for that final minute until the spinach wilts, season well with salt and pepper, then set everything aside.

Make the white sauce:

Melt the butter in a medium saucepan over medium heat, whisk in the flour, and cook for 1 full minute while stirring constantly. Slowly pour in the warm milk, a little at a time, whisking like your life depends on it to keep it smooth. Add the nutmeg, salt, and white pepper, keep stirring for 5 to 7 minutes until it thickens enough to coat the back of a spoon, then take it off the heat.

Prep the cheese layer:

Mix the ricotta with half a cup of the Parmesan in a small bowl, season it lightly with salt and pepper, and set it beside your other components.

Build the lasagna:

Spread a thin layer of béchamel on the bottom of your greased baking dish, lay down a layer of noodles, then spread one third of the ricotta mixture over them. Top with one third of the vegetables, drizzle with more sauce, sprinkle with mozzarella, and repeat those layers two more times. Finish with noodles, the remaining béchamel, all the leftover mozzarella, and the rest of the Parmesan on top.

Bake until golden:

Cover tightly with foil and bake for 30 minutes, then remove the foil and let it go another 15 to 20 minutes until the top is golden brown and bubbling around the edges. Let it rest for 10 minutes before slicing or youll lose those pretty layers.

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My sister called the next day asking for the recipe, said her kids actually asked for seconds and they never do that with vegetables. That felt like winning something.

Making It Ahead

You can assemble this entire lasagna the day before, cover it tightly, and keep it in the refrigerator. Just add 10 to 15 minutes to the covered baking time since it will be cold going into the oven.

Vegetable Swaps

Artichoke hearts work beautifully here, or fava beans if you want to feel fancy and dont mind the extra prep time. Just keep the total vegetable amount roughly the same so you dont overload the layers.

Serving Suggestions

A crisp white wine cuts through the richness, something acidic and bright. A simple arugula salad with lemon vinaigrette on the side balances everything perfectly.

• Let the leftovers cool completely before covering so the sauce doesnt get watery
• This freezes well for up to three months if you wrap it tightly
• Reheat individual pieces covered with a damp paper towel

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Hope this brings some spring brightness to your table the way it did to mine.

Recipe FAQs

→ What vegetables are best for this dish?

Spring vegetables like zucchini, yellow squash, asparagus, spinach, peas, and leeks work well, offering fresh, tender flavors.

→ How is the white sauce prepared?

The béchamel sauce is made by melting butter, whisking in flour, then gradually adding warm milk and seasoning with nutmeg, salt, and white pepper until thickened.

→ Can I use regular noodles instead of no-boil?

Yes, cook regular lasagna noodles according to package instructions before layering for best results.

→ What cheese combinations are used?

A mix of ricotta, grated Parmesan, and shredded mozzarella cheeses creates rich, creamy layers throughout the dish.

→ How long should the dish rest before serving?

Allow it to rest about 10 minutes after baking to set layers and enhance slicing.