Vibrant Spring Vegetable Lasagna

There’s no better way to celebrate the arrival of spring than with a dish that sings with the season’s best flavors. Our Spring Vegetable Lasagna is a vibrant, elegant take on classic comfort food, swapping heavy sauces for a medley of tender-crisp asparagus, sweet leeks, fresh spinach, and bright peas. Layered with a creamy lemon-ricotta filling and a smooth béchamel sauce, and topped with toasted pine nuts for a delightful crunch, this lasagna is both deeply satisfying and refreshingly light. It’s the perfect centerpiece for a special brunch, a family dinner, or anytime you want to bring the taste of a spring garden to your table.

Ingredients

For the Vegetables:

1 tablespoon olive oil
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced
1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
1 cup frozen peas, thawed
5 oz fresh spinach
Salt and freshly ground black pepper to taste

For the Ricotta Filling:

15 oz whole milk ricotta cheese
1 large egg, lightly beaten
1 cup freshly grated Parmesan cheese, divided
1 teaspoon lemon zest
1/4 cup chopped fresh parsley

For the Béchamel Sauce & Assembly:

4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
Pinch of freshly grated nutmeg
12 no-boil lasagna noodles
8 oz fresh mozzarella, thinly sliced or shredded
1/4 cup pine nuts, for topping

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the spinach in batches and cook until just wilted. Remove the mixture from the skillet and set aside. In a separate pot of boiling salted water, blanch the asparagus pieces for 2 minutes, adding the peas in the last 30 seconds. Drain well.
Make the Ricotta Filling: In a medium bowl, combine the ricotta, beaten egg, 1/2 cup of the Parmesan cheese, lemon zest, and fresh parsley. Season with salt and pepper and mix until well combined.
Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the warm milk, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer and cook, stirring frequently, until it has thickened enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in the nutmeg, salt, and pepper.

Assemble the Lasagna: Spread a thin layer (about 1/2 cup) of the béchamel sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles on top. Spread half of the ricotta mixture over the noodles. Top with half of the leek/spinach mixture and half of the asparagus/pea mixture. Drizzle with about 1 cup of béchamel sauce. Repeat the layers once more: noodles, the remaining ricotta, the remaining vegetables, and another cup of béchamel.
Final Layer and Bake: Place the final layer of 3 noodles on top. Pour the remaining béchamel sauce over the noodles, ensuring the entire surface is covered. Sprinkle evenly with the sliced mozzarella and the remaining 1/2 cup of Parmesan cheese.
Bake to Perfection: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for another 20-25 minutes, or until the top is golden brown and bubbly.
Add Pine Nuts and Rest: While the lasagna bakes, toast the pine nuts in a dry skillet over medium-low heat until fragrant and lightly golden. Once the lasagna is out of the oven, sprinkle the toasted pine nuts over the top. Let the lasagna rest for at least 15 minutes before slicing and serving. This allows it to set and makes for cleaner slices.