Spring Vegetable Lasagna White

The first time I made this spring vegetable lasagna, it was actually on a rainy Tuesday when I was craving something comforting but not heavy. I had a bundle of asparagus starting to wilt in the fridge and some fresh peas from the farmers market that needed using. Now it has become my go-to when I want to feed people something that feels special without weighing everyone down.

Last spring I made this for my mothers birthday dinner, and she kept pausing between bites to ask what was in it. The nutmeg in the béchamel was her favorite part, something she remembered her own mother using. We sat around the table for hours, and nobody noticed it was completely meatless until someone mentioned it halfway through dessert.

Ingredients

• Unsalted butter: Use room temperature butter for smoother incorporation into the flour, creating that perfect roux base without any lumps
• All-purpose flour: This thickens the béchamel, and whisking constantly while cooking it prevents that raw flour taste
• Whole milk: I have tried lower fat versions, but they simply do not give the sauce the same rich, creamy consistency
• Ground nutmeg: Just a quarter teaspoon adds this subtle warmth that makes people ask what your secret ingredient is
• Asparagus: Trim the woody ends first, and cut into uniform pieces so everything cooks evenly in that quick sauté
• Zucchini: Thinly slice it rather than cubing, so it melts into the layers instead of staying crunchy
• Baby spinach: Rough chopping is fine since it wilts down so much, but do not skip it for that gorgeous green ribbon effect
• Fresh or frozen peas: If using frozen, thaw them first and pat dry to prevent excess water in your lasagna
• Whole-milk ricotta: The extra fat here really does make a difference in the final texture of the cheese layer
• No-boil lasagna noodles: These are absolute game changers, and they absorb moisture from the sauce as they bake
• Fresh basil and parsley: Chop these right before mixing so their oils remain vibrant and fragrant

Instructions

Preheat and prepare:

Get your oven to 375°F and lightly grease a 9x13 baking dish with butter or oil

Make the béchamel:

Melt butter in a medium saucepan over medium heat, whisk in flour and cook until pale golden, then gradually whisk in milk while stirring constantly until thickened

Sauté the vegetables:

Heat olive oil in a large skillet, add asparagus and zucchini first, then after 4 minutes add garlic, spinach, and peas until just tender

Mix the ricotta filling:

Combine ricotta, egg, half the Parmesan, chopped herbs, salt, and pepper in a bowl until completely smooth

Layer it all up:

Start with a thin layer of béchamel, then noodles, then ricotta mixture, vegetables, more béchamel, and mozzarella, repeating three times

Bake to golden perfection:

Cover with foil for the first 25 minutes, then uncover and bake another 15 to 20 minutes until the cheese is bubbling and beautifully browned

Rest before serving:

Let the lasagna sit for 10 to 15 minutes so the layers set and slicing becomes much cleaner

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This lasagna has become such a staple in my kitchen that I actually keep no-boil noodles in the pantry just in case. My neighbor asked for the recipe after smelling it through our shared wall, and now she makes it every Sunday during spring and summer.

Making It Ahead

You can assemble this lasagna up to 24 hours before baking, which actually helps the flavors meld together even more. Just cover it tightly and refrigerate, then add about 10 minutes to the baking time since it will be cold going into the oven.

Vegetable Swaps

When asparagus is out of season or too expensive, I have used haricots verts, broccoli florets, or even chopped Swiss chard. The key is keeping the vegetables in bite-sized pieces so they do not tear through the noodles when you slice the lasagna.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and some crusty garlic bread never hurts. I also love starting with a light soup or ending with something fruit-based for a complete seasonal meal.

• Let the lasagna rest longer than you think necessary
• Use a very sharp knife for clean slices
• Save some fresh herbs for garnish right before serving

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There is something so satisfying about pulling a bubbling, golden lasagna out of the oven, especially one that celebrates the best vegetables of the season.

Recipe FAQs

→ What vegetables are included in the dish?

Asparagus, zucchini, spinach, peas, scallions, and garlic form the vibrant vegetable mix sautéed before layering.

→ How is the white sauce prepared?

The béchamel is made by creating a roux from butter and flour, then gradually whisking in milk with nutmeg, salt, and pepper until thickened.

→ Can this be prepared ahead of time?

Yes, assembling the layers in advance and refrigerating before baking helps develop flavors and eases mealtime preparation.

→ What cheeses are used in the layers?

Ricotta mixed with egg and herbs, shredded mozzarella, and grated Parmesan are layered for creamy richness and flavor depth.

→ Are no-boil noodles necessary?

No-boil lasagna noodles are recommended to simplify preparation, absorbing sauce moisture during baking for perfect texture.