Spring Vegetable Lasagna White (Printable View)
A flavorful lasagna featuring tender spring vegetables, creamy béchamel, and melted cheese in every bite.
# 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 baby spinach, chopped
05 - 1 cup peas, fresh or frozen
06 - 1 medium leek, white and light green parts only, thinly sliced
07 - 2 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - Salt and freshly ground black pepper, to taste
→ Cheese
10 - 1 1/2 cups ricotta cheese
11 - 1 cup grated Parmesan cheese
12 - 2 cups shredded mozzarella cheese
→ Pasta
13 - 12 no-boil lasagna noodles, or regular noodles cooked according to package instructions
→ White Sauce Ingredients
14 - 4 tablespoons unsalted butter
15 - 1/4 cup all-purpose flour
16 - 3 cups whole milk, warmed
17 - 1/4 teaspoon ground nutmeg
18 - Salt and white pepper, to taste
# How to Prepare:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add sliced leeks and minced garlic; sauté for 2-3 minutes until softened and fragrant.
03 - Add zucchini, yellow squash, and asparagus pieces to the skillet. Cook for 5-6 minutes until just tender. Stir in peas and chopped spinach; cook for 1-2 minutes until spinach wilts. Season generously with salt and pepper. Remove from heat and set aside.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in warm milk, continuing to stir to prevent lumps. Add nutmeg, salt, and white pepper. Cook, stirring frequently, until sauce thickens nicely, about 5-7 minutes. Remove from heat.
05 - In a small mixing bowl, combine ricotta cheese with 1/2 cup Parmesan cheese. Mix thoroughly and season lightly with salt and pepper.
06 - Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the sautéed vegetables. Drizzle with béchamel sauce and sprinkle with mozzarella cheese.
07 - Repeat the layering process two more times: noodles, ricotta mixture, vegetables, béchamel, and mozzarella. For the final layer, place noodles, spread remaining béchamel sauce over the top, and sprinkle with remaining mozzarella and Parmesan cheeses.
08 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow flavors to meld and noodles to cook through.
09 - Remove foil and bake for an additional 15-20 minutes until the cheese is golden brown and bubbly. The lasagna should register at least 165°F in the center.
10 - Let the lasagna rest for at least 10 minutes before slicing. This allows the layers to set and makes serving much easier.
# Expert Suggestions:
01 -
- The white sauce is velvety and luxurious without feeling heavy, letting the vegetables shine instead of drowning them
- It somehow feels fancy enough for Sunday dinner but also works perfectly as leftovers on a Tuesday night
02 -
- Overcooked vegetables turn to mush in the oven, so keep them slightly underdone when you sauté them
- A béchamel sauce will seem too thin at first, but it thickens as it bakes and as the noodles absorb moisture
03 -
- Use your kitchen shears to cut the asparagus into pieces directly into the pan and save yourself a cutting board
- Grate extra Parmesan while you are prepping, because you will inevitably want more on top than the recipe calls for