Spring Vegetable Lasagna White (Printable View)
Layered dish with tender spring vegetables, creamy béchamel, and fresh herbs in a flavorful Italian style.
# Ingredient List:
→ White Sauce (Béchamel)
01 - 4 tablespoons unsalted butter
02 - 1/4 cup all-purpose flour
03 - 3 1/2 cups whole milk
04 - 1/4 teaspoon ground nutmeg
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Vegetables
07 - 1 tablespoon 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
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 tablespoons fresh basil, chopped
19 - 2 tablespoons fresh parsley, chopped
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
→ Pasta
22 - 9 to 12 no-boil lasagna noodles
# How to Prepare:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes until pale golden. Gradually whisk in milk, stirring constantly to prevent lumps. Add nutmeg, salt, and pepper. Simmer, stirring, until thickened, 5 to 7 minutes. Remove from heat.
03 - Heat olive oil in a large skillet over medium heat. Add asparagus, zucchini, and scallions; sauté 4 minutes. Add garlic, spinach, and peas; cook 2 to 3 minutes until just tender. Season lightly with salt and pepper. Remove from heat.
04 - In a bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, basil, parsley, salt, and pepper until smooth.
05 - Spread a thin layer of béchamel on the bottom of the baking dish. Layer 3 to 4 noodles on top. Spread one-third of the ricotta mixture, one-third of the vegetables, one-third of the remaining béchamel, and sprinkle with one-third of the mozzarella. Repeat layers two more times, finishing with béchamel and mozzarella. Sprinkle remaining 1/2 cup Parmesan over top.
06 - Bake 40 to 45 minutes until golden and bubbling. Broil 2 to 3 minutes if needed for a crisp top.
07 - Let rest 10 to 15 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The white sauce clings to every layer like a secret you want to keep telling.
- It transforms humble vegetables into something that feels expensive without the receipt to prove it.
02 -
- If your béchamel seems thin, it will thicken as it bakes, trust the process and do not add extra flour.
- Fresh peas need only a minute of cooking, frozen need two, and overcooked peas become gray and mealy.
03 -
- Save a few tablespoons of pasta water from another meal and add it to your vegetable sauté for extra starch that helps bind the layers.
- Run your knife under hot water before slicing for cleaner edges that look like you know what you are doing.