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Spring Vegetable Lasagna with Herbed Béchamel – vegetarian recipe
Stav Kogan

Spring Vegetable Lasagna with Herbed Béchamel

An elegant, creamy spring lasagna featuring a luscious herbed béchamel sauce instead of traditional tomato sauce, perfect for showcasing tender seasonal vegetables like asparagus and artichokes.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 serving
Calories: 365
Ingredients Method Nutrition

Ingredients
  

  • For the Herb Béchamel Sauce
  • 2 tbsp (30 ml) extra virgin olive oil (or 1 tbsp each of oil and butter)
  • 2 tbsp (20 g / 0.71 oz) minced shallot or onion
  • 2 tbsp (15 g / 0.53 oz) all-purpose flour, sifted
  • 3 cups (720 ml) milk (whole, 2%, or 1%)
  • 1 pinch freshly grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 oz (113 g) Parmesan cheese, grated (about 1 cup), divided
  • ¼ cup (15 g / 0.53 oz) finely chopped fresh herbs (parsley, tarragon, and chives work well)
  • For Assembly
  • ½ lb (225 g / 7.9 oz) no-boil lasagna noodles
  • 4-5 cups (1200 ml) of your favorite prepared spring vegetables (e.g., blanched asparagus, sautéed leeks, cooked artichoke hearts)
  • 1 tbsp (15 ml) extra virgin olive oil, for drizzling (optional)
  • 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.

Method
 

  1. Make the béchamel: In a medium saucepan, heat 2 tbsp (30 ml) olive oil over medium heat.
  2. Add the shallot and cook until softened, about 3 minutes.
  3. 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.
  4. Whisk in all the milk at once.
  5. Bring to a simmer, whisking constantly until it begins to thicken.
  6. 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.
  7. Season with nutmeg, salt, and pepper.
  8. Remove from heat and stir in ¼ cup of the Parmesan and the fresh herbs.
  9. Prepare for baking: Preheat your oven to 350°F / 175°C. Lightly oil or butter a 2-quart rectangular baking dish.
  10. Assemble the lasagna: Spread a thin layer of béchamel (about ⅓ cup) on the bottom of the dish.
  11. Arrange a single layer of no-boil noodles on top.
  12. Cover the noodles with another ⅓ cup of béchamel, then half of your prepared vegetables, and a sprinkle of about ⅓ cup of Parmesan.
  13. Repeat and finish: Repeat the layers once more: noodles, béchamel, the remaining vegetables, and another ⅓ cup of Parmesan.
  14. Finish with a final layer of noodles, topped with the remaining béchamel and Parmesan. Ensure the top noodles are completely coated in sauce.
  15. Drizzle with 1 tbsp (15 ml) of olive oil, if using.
  16. Bake the lasagna: Cover the dish tightly with aluminum foil, crimping the edges to seal.
  17. 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.
  18. Let the lasagna rest for 5-10 minutes before slicing and serving.

Nutrition

Calories: 365kcalCarbohydrates: 40.5gProtein: 17gFat: 14g

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