Spring Vegetable Lasagna Béchamel (Printable View)

A light lasagna layered with fresh spring vegetables, béchamel, and melted cheese for a seasonal touch.

# Ingredient List:

→ Vegetables

01 - 1 medium zucchini, thinly sliced
02 - 1 medium yellow squash, thinly sliced
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup fresh or frozen peas
05 - 1 cup baby spinach, chopped
06 - 1 medium leek, white and light green parts only, thinly sliced
07 - 2 tablespoons olive oil
08 - Salt and freshly ground black pepper, to taste

→ Cheese

09 - 1 1/2 cups shredded mozzarella cheese
10 - 1 cup grated Parmesan cheese
11 - 1 cup ricotta cheese

→ Pasta

12 - 9 no-boil lasagna noodles (or pre-cooked according to package directions)

→ Béchamel Sauce

13 - 4 tablespoons unsalted butter
14 - 1/4 cup all-purpose flour
15 - 3 cups whole milk, warmed
16 - Pinch of ground nutmeg
17 - Salt and white pepper, to taste

# How to Prepare:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add zucchini, yellow squash, and asparagus. Sauté 5–6 minutes until just tender. Stir in peas and spinach, season with salt and pepper, and cook 2 more minutes. Remove from heat and set aside.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in warm milk until smooth. Cook, stirring constantly, until thickened (about 6–8 minutes). Season with salt, white pepper, and nutmeg. Remove from heat.
04 - Spread a thin layer of béchamel in a 9x13-inch baking dish. Arrange 3 noodles over the sauce. Top with half of the vegetables, dollops of ricotta, a third of the mozzarella and Parmesan, and a quarter of the béchamel. Repeat layers. Finish with remaining noodles, béchamel, and cheeses.
05 - Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes until golden and bubbling.
06 - Let rest 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The vegetables stay bright and fresh, not mushy or weighed down by heavy meat sauces
  • That silky homemade béchamel makes everything feel luxurious without being overly rich
  • You can assemble it ahead and bake when guests arrive, which is practically magic
02 -
  • The vegetables release water as they cook, so do not be tempted to add extra liquid or your lasagna will be soupy
  • No-boil noodles need that thin layer of sauce underneath to soften properly during baking
  • If your cheese is browning too quickly, loosely tent the foil over the top for the last 10 minutes
03 -
  • Use a mix of mozzarella and fontina for an even more luxurious melt
  • Grate your own Parmesan rather than buying pre-grated, the texture and flavor difference is remarkable

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