Spring Vegetable Lasagna
When I developed the original recipe for this Spring Vegetable Lasagna a few years ago, I knew it was a good one but because it involved cooking the veggies before assembling the lasagna, I felt I could improve it by cutting down the prep time. So, if you’re into a decadent tasting baked pasta dish with little effort required, Spring Vegetable Lasagna is for you.The only part of this recipe that requires any ‘cooking’ is the béchamel sauce, which I promise is quick and all of the other ingredients require minimal prep.
Spring Vegetable Lasagna tips
Fresh Pasta Sheets. I used store bought fresh pasta when developing this recipe and I love Olivieri pasta sheets (not sponsored). If you are going the dry no boil pasta route (which I’m 100% for) make sure you have enough sauce as per package directions.
The veg. The “spring” in Spring Vegetable Lasagna come from the vibrant green veggies. Use whatever you like! Scallions, fresh herbs, fiddleheads, chard or rapini would all be amazing
Spring Vegetable Lasagna
Equipment
- 1 9 x 13 baking dish
Ingredients
- 1 pound Fresh Lasagna Sheets
- 2 cups ricotta
- 1 egg
- 3 cups baby spinach
- 1-2 pounds asparagus spears thin
- 2 cups frozen peas
- ½ cup grated Parmesan cheese
- 2 cups grated mozzarella cheese
- olive oil optional
- kosher salt
- black pepper
Béchamel Sauce
- ¼ cup unsalted butter
- ½ cup flour
- 4 cups milk
- 1 tsp kosher salt
- ¼ tsp grated nutmeg
- pinch black pepper
Instructions
Béchamel Sauce
- In a medium sauce pan melt the butter on medium heat. Once butter has melted and starts to bubble add flour and whisk to form a paste (roux). Add half of the milk and whisk until mixture thickens. It should be pretty thick at this point. Add the remaining milk and continue whisking until it thickens up again. Remove the pot from the heat and add salt, nutmeg and pepper. Set aside
Lasagna
- Preheat oven to 350 degrees
- Combine ricotta cheese, egg, and 1/2 cup grated parmesan. Set aside
- Spread 1/2 cup of bechamel on the bottom of the baking dish
- Lay a sheet(s) of lasagna to fit your pan over the sauce, add a layer of sauce, and 1/4 of each of the vegetables and 2 tablespoons of grated parmesan cheese. Repeat once
- Add another lasagna sheet and spread half of the ricotta mixture.
- Add 2 more layers of the vegetables, béchamel and parm followed by another layer of ricotta topped with one more layer of pasta
- Pour remaining béchamel over the last sheet of pasta and top with grated mozzarella cheese, remaining parmesan, a pinch of kosher salt and pepper. Add any of the remaining vegetables for presentation. Tip: to get the top golden brown drizzle with olive oil.
- Bake uncovered on the middle rack for 45 minutes to 1 hour
