Spring Vegetable Lasagna White (Printable)
A creamy lasagna combining fresh spring vegetables and delicate white sauce for a seasonal main.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, thinly sliced
02 - 1 medium yellow squash, thinly sliced
03 - 1 cup asparagus tips, cut into 2-inch pieces
04 - 1 cup baby spinach leaves
05 - 1 cup fresh or frozen peas
06 - 1 small leek, white and light green parts only, thinly sliced
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cheese Filling
10 - 1 1/2 cups ricotta cheese
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1 cup grated Parmesan cheese
13 - 1 large egg
→ Béchamel Sauce
14 - 4 tablespoons unsalted butter
15 - 1/4 cup all-purpose flour
16 - 3 cups whole milk
17 - 1/4 teaspoon ground nutmeg
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon white pepper
→ Pasta
20 - 12 no-boil lasagna noodles
# How To Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add zucchini, squash, asparagus, leek, and peas. Sauté for 5-7 minutes until just tender. Stir in spinach to wilt. Season with salt and pepper. Remove from heat.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly. Bring to a gentle simmer and cook until thickened, about 5 minutes. Stir in nutmeg, salt, and white pepper.
04 - Combine ricotta, egg, and 1/2 cup Parmesan in a small bowl. Mix until well blended.
05 - Spread a thin layer of béchamel on the bottom of a 9x13-inch baking dish. Layer 3 noodles over sauce. Top with 1/3 of the ricotta mixture, 1/3 of the sautéed vegetables, 1/3 of the mozzarella, and 1/4 of the béchamel. Repeat layers twice more. Finish with remaining noodles, béchamel, mozzarella, and Parmesan.
06 - Cover with foil and bake for 30 minutes.
07 - Remove foil and bake an additional 15-20 minutes until golden and bubbling. Let rest for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The white sauce lets the fresh vegetables shine instead of hiding them under heavy red sauce
- It tastes like the farmers market wrapped in warm, cheesy comfort
02 -
- Salt the vegetables lightly while sautéing because the cheese will add salt later
- Let the lasagna rest for at least 10 minutes or the layers will slide apart when you slice it
03 -
- Whisk the béchamel constantly to prevent any lumps from forming
- Room temperature vegetables prevent the sauce from cooling and seizing when you layer everything