Name: White Lasagna with Asparagus, Peas, and Soft Herbs Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter, plus more for greasing the pan; 1/3 cup all-purpose flour; 4 cups whole milk, plus more if needed; 1 teaspoon fine sea or table salt, plus more to taste; 1/4 teaspoon freshly grated nutmeg; 1 bay leaf; 1/2 cup grated Parmesan; 2 garlic cloves, finely grated or minced; 3 tablespoons extra-virgin olive oil; 1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces; Fine sea or table salt and freshly ground black pepper, to taste; 1/2 cup frozen peas (no need to thaw); 1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish; 2 leeks, white and light green parts, cleaned and thinly sliced; 1 teaspoon fennel seeds; 1/4 teaspoon red-pepper flakes; 8 ounces baby spinach or baby greens like kale or arugula (about 8 cups), chopped; 1 lemon, zested and juiced; 32 ounces whole-milk ricotta (about 4 cups); 1 1/2 cups grated Parmesan; 3/4 cup grated Pecorino Romano; 12 ounces dried lasagna noodles (about 12 noodles), or no-boil oven-ready or fresh noodles; 8 ounces whole-milk mozzarella, thinly sliced

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Introduction

This white lasagna is a luscious twist on the classic Italian favorite, featuring a creamy béchamel sauce, tender vegetables, and layers of rich cheeses. Perfect for a comforting dinner, it combines fresh herbs, asparagus, and spinach for a vibrant, flavorful dish.

The image shows a slice of lasagna on a white plate with a white marbled texture beneath. The lasagna has multiple layers, starting from the bottom with a pale pasta sheet, followed by a thick layer of green peas mixed with spinach and white creamy cheese. Above this is another pasta layer, topped with a golden-brown melted cheese layer with slightly burnt spots, giving it a textured and bubbly look. To the side, there is a metal baking tray containing the rest of the lasagna, revealing similar layers and browned cheese on top. In the background, there are stacked white plates with two forks placed on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour

4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste

1/4 teaspoon freshly grated nutmeg
1 bay leaf

1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
3 tablespoons extra-virgin olive oil

1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)

1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds

1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens (kale or arugula), chopped (about 8 cups)
1 lemon, zested and juiced

32 ounces whole-milk ricotta (about 4 cups)
1 1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano

12 ounces dried lasagna noodles (about 12 noodles), or no-boil oven-ready or fresh noodles
8 ounces whole-milk mozzarella, thinly sliced

Instructions

Step 1: Preheat the oven to 400°F (200°C). Grease a 9-by-13-inch baking pan with a little butter.

Step 2: Prepare the béchamel sauce: In a large saucepan, melt 4 tablespoons butter over medium heat. Add the flour and whisk until combined. Cook for 4 to 5 minutes until pale golden.
Step 3: Slowly whisk in the milk a little at a time to avoid lumps. Add salt, nutmeg, and bay leaf. Simmer gently for 9 to 12 minutes, whisking often, until thick but still pourable.
Step 4: Stir in ½ cup Parmesan and grated garlic. Taste and adjust salt as needed.

Step 5: While the béchamel cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 4 minutes. Season with salt and pepper. Transfer to a bowl and stir in frozen peas and 2 tablespoons herbs.
Step 6: Add remaining 2 tablespoons olive oil to the skillet. When hot, add leeks, fennel seeds, red-pepper flakes, and ¾ teaspoon salt. Sauté until tender and golden, 4 to 6 minutes.
Step 7: Add spinach and remaining herbs in batches, cooking until very tender and pan is dry, about 10 minutes. Stir in lemon zest and juice, season to taste.

Step 8: Transfer to a large bowl. Stir in ricotta, ¾ cup Parmesan, and pecorino. Taste and add salt if needed.
Step 9: Remove bay leaf from béchamel. Spread a layer of béchamel on the bottom of the baking pan to just cover it.
Step 10: Layer noodles on top, breaking to fit if necessary. Spoon béchamel over noodles, then spread half the ricotta mixture and half the asparagus-pea mixture evenly.

Step 11: Add a second noodle layer, béchamel, remaining ricotta mixture, and remaining asparagus-pea mixture. Top with sliced mozzarella.
Step 12: Add the final noodle layer, cover with remaining béchamel, and sprinkle with remaining ½ cup Parmesan.
Step 13: Cover pan with foil and place on a rimmed baking sheet. Bake for 30 minutes, then remove foil and bake uncovered for another 30 to 40 minutes until golden and bubbling.

Step 14: If the top is pale, broil for 1 to 3 minutes to brown. Let the lasagna rest for 20 to 30 minutes before serving.

Tips & Variations

Use no-boil noodles to save time, but ensure your béchamel is slightly thinner to cook the noodles fully.
Add mushrooms or roasted artichokes for extra flavor and texture.

For a richer béchamel, substitute part of the milk with heavy cream.
Garnish with fresh herbs for a vibrant finish and added freshness.

Storage

Store any leftover lasagna covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm in a 350°F oven until heated through. Lasagna can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A square piece of lasagna on a white plate shows several layers: a top layer of golden-brown cheese with toasted spots, under that a creamy white sauce layer, followed by layers filled with green peas, spinach, and beige pasta sheets, stacked about six layers high. The lasagna piece looks thick and soft with visible bits of green vegetables throughout. Next to the plate is a metal baking dish with the remaining lasagna, showing similar layers and browned cheese on top, with some baked sauce residue on the edges. There are white plates stacked with forks on the side, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate. Bring it to room temperature before baking and add a few extra minutes to the baking time.

Do I need to boil the noodles before layering?

Traditional dried noodles should be boiled until al dente before layering, but no-boil or oven-ready noodles work well without pre-cooking because they cook during baking with the moisture from the sauce.