Spring Vegetable Lasagna White (Printable Version)
Lasagna layered with tender spring vegetables, creamy white sauce, and fresh herbs for a seasonal main dish.
# What You'll Need:
→ White Sauce (Béchamel)
01 - 4 tbsp unsalted butter
02 - 1/4 cup all-purpose flour
03 - 3 1/2 cups whole milk
04 - 1/4 tsp ground nutmeg
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Vegetables
07 - 1 tbsp olive oil
08 - 2 cups asparagus, trimmed and cut into 1-inch pieces
09 - 1 cup zucchini, thinly sliced
10 - 1 cup baby spinach, roughly chopped
11 - 1 cup fresh or frozen peas
12 - 2 cloves garlic, minced
13 - 1/2 cup scallions, thinly sliced
→ Cheese Filling
14 - 1 1/2 cups whole-milk ricotta cheese
15 - 1 large egg
16 - 1 cup grated Parmesan cheese, divided
17 - 2 cups shredded mozzarella cheese
18 - 2 tbsp fresh basil, chopped
19 - 2 tbsp fresh parsley, chopped
20 - 1/2 tsp salt
21 - 1/4 tsp black pepper
→ Pasta
22 - 9-12 no-boil lasagna noodles
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until pale golden. Gradually whisk in milk, stirring constantly to prevent lumps. Add nutmeg, salt, and pepper. Simmer, stirring, until thickened (5-7 minutes). Remove from heat.
03 - In a large skillet, heat olive oil over medium heat. Add asparagus, zucchini, and scallions; sauté for 4 minutes. Add garlic, spinach, and peas; cook another 2-3 minutes until vegetables are just tender. Season lightly with salt and pepper. Remove from heat.
04 - In a bowl, mix ricotta cheese, egg, 1/2 cup Parmesan, basil, parsley, salt, and pepper until smooth and well combined.
05 - Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer 3-4 lasagna noodles on top. Spread 1/3 of the ricotta mixture, 1/3 of the sautéed vegetables, 1/3 of the remaining béchamel, and sprinkle with 1/3 of the mozzarella. Repeat layers two more times, finishing with béchamel and mozzarella. Sprinkle remaining 1/2 cup Parmesan over the top.
06 - Bake for 40-45 minutes, until golden and bubbling. If needed, broil for 2-3 minutes for a crisp top. Let rest 10-15 minutes before slicing and serving.
# Expert Hints:
01 -
- The white sauce creates this incredibly velvety texture that lets the spring vegetables really shine instead of drowning them in heavy red sauce
- It reheats beautifully for lunch the next day, and somehow the flavors meld together even more
- You can swap in whatever vegetables look best at the market, making it different every single time
02 -
- If the béchamel seems too thick, add a splash more milk because it will continue to thicken in the oven
- Do not skip the resting time, or you will end up with a beautiful mess instead of neat slices
03 -
- Grate your own Parmesan instead of buying pre-grated, it melts better and tastes noticeably fresher
- If the top browns too quickly, tent it with foil for the remaining baking time