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–+ servings
Springtime White Lasagna

Delicious Springtime White Lasagna Bursting with Veggies

Enjoy this vibrant Springtime White Lasagna, a delightful vegetarian dish packed with seasonal produce.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 12 noodles Lasagna noodles Consider gluten-free noodles for a lighter option.
For the Vegetables
  • 2 tablespoons Olive oil Substitute with butter for a richer taste.
  • 2 medium Leeks Can replace with onions if needed.
  • 3 cloves Garlic Use fresh cloves or opt for garlic powder in a pinch.
  • 1 bunch Asparagus Swap with zucchini or green beans for variety.
  • 1 cup Peas Frozen peas work well if fresh aren’t available.
  • 5 ounces Spinach Kale or Swiss chard makes a great substitute.
For the White Sauce
  • 2 cups Milk Almond or oat milk can be used for a dairy-free version.
  • 1/4 cup Flour Cornstarch is a suitable gluten-free alternative.
  • 1/4 teaspoon Nutmeg Omit if preferred.
For the Cheeses
  • 15 ounces Ricotta cheese Cottage cheese can serve as a lower-fat option.
  • 8 ounces Mozzarella cheese Swap with provolone for a different flavor.
  • 1/2 cup Parmesan cheese Nutritional yeast can substitute for a vegan option.
For the Finish
  • 1/4 cup Fresh basil Can be replaced with parsley if needed.

Equipment

  • Large Pot
  • Skillet
  • medium saucepan
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil and cook the lasagna noodles per package instructions until al dente, usually about 8-10 minutes. Drain and lay flat on a clean kitchen towel.
  2. In a skillet, heat olive oil over medium heat. Add sliced leeks and sauté for 3-4 minutes until soft. Stir in garlic, asparagus, peas, and spinach, cooking for an additional 3-5 minutes until tender.
  3. In a saucepan, whisk together milk and flour over medium heat for 5-7 minutes until thickened. Stir in nutmeg, salt, and pepper.
  4. Preheat oven to 375°F (190°C). In a baking dish, spread a layer of white sauce, place 3 noodles on top, add half of the vegetable mixture, dollop ricotta, sprinkle mozzarella, and add more white sauce. Repeat and top with remaining noodles and sauce.
  5. Cover with foil and bake for 25 minutes, then uncover and bake for another 10-15 minutes until golden brown and bubbling.
  6. Allow the lasagna to rest for 10 minutes before serving. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Don’t over-sauce the layers and allow the lasagna to rest for cleaner slices. Use seasonal vegetables for best flavor.

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