Spring Vegetable Lasagna White

Last April, my neighbor brought over an armful of asparagus and pea pods from her garden, insisting I take them before she left for vacation. I stared at the bounty on my counter, debating between a simple stir-fry or something more special. That evening, I decided to layer these spring treasures into a lasagna, and the way the creamy white sauce cradled the tender vegetables felt like an edible celebration of the season changing.

I made this for a dinner party on a rainy Saturday, and my friend Sarah actually went quiet for a full minute after her first bite. Watching the steam rise off each square as I served it, with the golden cheese bubbling at the edges, reminded me why some dishes are worth the extra effort. Now every spring, I find myself reaching for those same vegetables at the market.

Ingredients

• Zucchini and yellow squash: Thin slices create delicate layers that cook through evenly without becoming mushy
• Asparagus tips: Use just the tender tips for the best texture, saving the woody stems for stock
• Baby spinach: Wilts beautifully into the vegetable layers and adds a lovely green contrast
• Fresh or frozen peas: Sweet bursts that remind everyone winter is finally over
• Leek: Milder than onion and adds a subtle savory depth to the spring vegetables
• Ricotta cheese: Room temperature ricotta spreads more smoothly across the noodles
• Mozzarella and Parmesan: The combination creates that perfect stretchy, salty finish
• Whole milk: Essential for a rich, velvety béchamel that coats every layer
• Nutmeg: Just a pinch adds warmth that pairs surprisingly well with spring vegetables
• No-boil lasagna noodles: Absorb the sauce as they bake and save you a pot of boiling water

Instructions

Prepare the vegetables:

Heat olive oil in a large skillet over medium heat, add the sliced zucchini, squash, asparagus, leek, and peas, sautéing for 5 to 7 minutes until just tender, then stir in spinach until wilted and season with salt and pepper.

Make the béchamel:

Melt butter in a medium saucepan over medium heat, whisk in flour for 1 minute, then gradually add milk while whisking constantly, simmering gently for about 5 minutes until thickened before stirring in nutmeg, salt, and white pepper.

Mix the ricotta filling:

Combine ricotta, egg, and half cup of Parmesan in a small bowl until well blended.

Layer it all together:

Spread a thin layer of béchamel in the bottom of a 9x13-inch baking dish, then layer noodles, ricotta mixture, vegetables, mozzarella, and more béchamel, repeating twice and finishing with noodles, remaining sauce, mozzarella, and Parmesan.

Bake until golden:

Cover with foil and bake at 375°F for 30 minutes, then remove foil and bake 15 to 20 minutes more until bubbly and golden, letting it rest for 10 minutes before serving.

Save

This became my go-to for spring potlucks after three different people asked for the recipe at one gathering. Something about the layers of green vegetables peeking through the white sauce makes people feel like they are eating something both luxurious and wholesome.

Getting Ahead

You can assemble the entire lasagna up to a day before baking, cover it tightly, and keep it in the refrigerator. The flavors actually meld together even better this way, and it takes the pressure off when hosting guests.

Vegetable Swaps

Artichoke hearts work beautifully here if you want something more indulgent. I have also used fava beans when I find them at the market, and sliced mushrooms add a lovely earthy note that complements the creamy sauce.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness of the béchamel. I like to serve this with a simple arugula salad dressed with lemon vinaigrette to add something fresh and bright to the plate.

• Toast extra Parmesan on top during the last few minutes for a crispy crust
• Fresh basil leaves scattered over each serving add a pop of color
• Leftovers reheat surprisingly well for lunch the next day

Save

There is something deeply satisfying about turning a handful of spring vegetables into a dish that feels like a celebration. Hope this brings some joy to your table too.

Recipe FAQs

→ What vegetables are best for this lasagna?

Zucchini, yellow squash, asparagus tips, baby spinach, peas, and leeks provide fresh spring flavors and tender textures.

→ How is the white sauce prepared?

The sauce is a classic béchamel made by cooking butter and flour, then gradually whisking in milk until thickened and seasoned with nutmeg, salt, and white pepper.

→ Can I substitute the pasta used here?

No-boil lasagna noodles work best for easy layering, but regular noodles boiled al dente can also be used with slight adjustments in moisture.

→ How do I ensure the vegetables stay tender?

Sauté them briefly until just tender before layering to preserve their vibrant texture and flavor in the finished dish.

→ What cheeses are included in the filling?

Ricotta, shredded mozzarella, and grated Parmesan combine for a creamy, flavorful filling enhanced by an egg binding the mixture.