When spring arrives with its abundance of tender, delicate vegetables, the last thing I want to do is overwhelm them with a heavy tomato sauce. This elegant lasagna is my ode to the season! Instead of marinara, we’re creating a luscious, creamy béchamel sauce, infused with fresh herbs and nutty Parmesan. It’s the perfect, sophisticated backdrop for sweet asparagus, artichokes, or fava beans. This dish proves that some of the most beautiful lasagnas are gloriously, vibrantly green. And the best part? A classic béchamel is actually quicker to make than a long-simmered tomato sauce!
Ingredients
• For the Herb Béchamel Sauce
• 2 tbsp / 30ml extra virgin olive oil (or 1 tbsp each of oil and butter)
• 2 tbsp / 20g minced shallot or onion
• 2 tbsp / 15g all-purpose flour, sifted
• 3 cups / 720ml milk (whole, 2%, or 1%)
• 1 pinch freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 4 oz / 113g Parmesan cheese, grated (about 1 cup), divided
• ¼ cup / 15g finely chopped fresh herbs (parsley, tarragon, and chives work well)
• For Assembly
• ½ lb / 225g no-boil lasagna noodles
• 4-5 cups of your favorite prepared spring vegetables (e.g., blanched asparagus, sautéed leeks, cooked artichoke hearts)
• 1 tbsp / 15ml extra virgin olive oil, for drizzling (optional)
Instructions
1. Make the béchamel: In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the flour and cook, stirring constantly, for another 3 minutes until it forms a smooth paste (like wet sand) but doesn’t brown. Whisk in all the milk at once. Bring to a simmer, whisking constantly until it begins to thicken. Reduce heat to low and simmer gently for 10-15 minutes, stirring often, until the sauce is thick and no longer tastes of raw flour. Season with nutmeg, salt, and pepper. Remove from heat and stir in ¼ cup of the Parmesan and the fresh herbs.
2. Prepare for baking: Preheat your oven to 350°F / 175°C. Lightly oil or butter a 2-quart rectangular baking dish.
3. Assemble the lasagna: Spread a thin layer of béchamel (about ⅓ cup) on the bottom of the dish. Arrange a single layer of no-boil noodles on top. Cover the noodles with another ⅓ cup of béchamel, then half of your prepared vegetables, and a sprinkle of about ⅓ cup of Parmesan.
4. Repeat and finish: Repeat the layers once more: noodles, béchamel, the remaining vegetables, and another ⅓ cup of Parmesan. Finish with a final layer of noodles, topped with the remaining béchamel and Parmesan. Ensure the top noodles are completely coated in sauce. Drizzle with 1 tbsp of olive oil, if using.
5. Bake the lasagna: Cover the dish tightly with aluminum foil, crimping the edges to seal. Bake for 30-40 minutes, until the noodles are tender and the sauce is bubbling. For a golden-brown top, remove the foil and bake for another 5-10 minutes. Let the lasagna rest for 5-10 minutes before slicing and serving.
Nutritional Information
• Nutrition Information
• MAKES 6 SERVINGS. is an estimate and will vary depending on the specific vegetables and used.
Pro Tips
• The texture of your roux (flour and fat paste) is key. Cook it for a few minutes until it resembles wet sand at low tide before adding the milk.
• For a perfectly steamed lasagna, ensure the top layer of noodles is completely submerged in béchamel and crimp the foil tightly around the dish to trap moisture.
• This lasagna can be fully assembled up to a day in advance and refrigerated. Just add 10-15 minutes to the covered baking time when baking from cold.
• To avoid a lumpy sauce, add the milk all at once to the hot roux and whisk vigorously and constantly until it begins to simmer and thicken.
FAQ
Q: Can I make this spring vegetable lasagna vegan
A: Yes, you can adapt this recipe to be vegan. For the béchamel, use a full-fat, unsweetened plant-based milk like oat or soy milk and substitute the fat with vegan butter or olive oil. For the cheese, use your favorite vegan Parmesan alternative. The rest of the ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian lasagna
A: To boost the protein, you can add a layer of cooked lentils or crumbled firm tofu between the noodles and vegetables. Another great option is to stir a cup of puréed white beans, like cannellini, directly into the béchamel sauce to make it even creamier and more protein-rich.
Q: Can I prepare this vegetable lasagna ahead of time
A: Absolutely. This lasagna is perfect for meal prep. You can fully assemble the dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When baking from cold, simply add 10-15 minutes to the initial covered baking time.
Q: Is it possible to make this lasagna gluten-free
A: Yes, making this recipe gluten-free is straightforward. Use your favorite brand of gluten-free no-boil lasagna noodles. For the béchamel sauce, substitute the all-purpose flour with an equal amount of a gluten-free all-purpose flour blend.
