Springtime Lasagna
Celebrate the fresh, vibrant flavors of the season with this irresistible Springtime Lasagna! Layered with tender lasagna noodles, a medley of asparagus, peas, and baby spinach, and a creamy lemon-infused white sauce, this dish is a lighter, seasonal twist on the classic comfort food. Ricotta and mozzarella cheeses add a luscious richness, while fresh basil and a hint of citrus provide a burst of brightness in every bite. Perfect for entertaining or elevating your weeknight dinner, this spring-inspired vegetarian lasagna is both comforting and refreshing. Ready in just under 1.5 hours and serving up to eight, it’s the ideal dish to showcase the bounty of spring produce.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound asparagus
- 1 cup frozen peas
- 5 cups baby spinach
- 1.5 cups ricotta cheese
- 1 cup Parmesan cheese
- 2 cups mozzarella cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 0.5 cup fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, then drain and set aside.
Trim the ends of the asparagus and cut them into 1-inch pieces. Heat olive oil in a skillet over medium heat, and sauté the asparagus for 3-4 minutes until tender. Add the peas and baby spinach, stirring until the spinach wilts. Season with a pinch of salt and pepper.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook the sauce over medium heat, stirring frequently, until thickened (about 5-7 minutes). Stir in lemon zest, lemon juice, 1/2 cup of Parmesan cheese, and 1 teaspoon of salt. Remove from heat and set aside.
In a mixing bowl, combine ricotta cheese with the remaining 1/2 cup of Parmesan cheese. Add salt and pepper to taste.
To assemble the lasagna, spread a thin layer of the white sauce on the bottom of a 9x13-inch baking dish. Place a layer of cooked lasagna noodles over the sauce. Spread a third of the ricotta mixture on top, followed by a third of the sautéed vegetables, a layer of mozzarella cheese, and a drizzle of white sauce. Repeat these layers two more times, finishing with mozzarella on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese on top is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
5391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 7827 mg | 340% | |
| Total Carbohydrate | 660.6 g | 240% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 94.5 g | ||
| Protein | 269.7 g | 539% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 5633 mg | 433% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 4746 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
