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Spring Vegetable Lasagna

Course Main Course
Cuisine Italian
Keyword lasagna, vegetable dishes, vegetarian
Servings 6

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