Description
This White Lasagna recipe is a rich and creamy twist on traditional lasagna, featuring a luscious béchamel sauce infused with Parmesan and garlic, layered with tender asparagus, peas, spinach, and soft herbs, combined with ricotta and two kinds of cheese for an indulgent vegetarian dish. Baked to golden perfection, this lasagna offers a fresh, herbaceous flavor that pairs beautifully with the creamy textures and crisp-tender vegetables, making it a perfect elegant meal for family dinners or special occasions.
Ingredients
Scale
Béchamel Sauce
- 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
Vegetable Filling
- 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
Cheese Mixture
- 32 ounces whole-milk ricotta (about 4 cups)
- 1 1/2 cups grated Parmesan
- 3/4 cup grated Pecorino Romano
Lasagna Layers
- 12 ounces dried lasagna noodles (about 12 noodles), or no-boil oven-ready or fresh noodles
- 8 ounces whole-milk mozzarella, thinly sliced
Instructions
- Preheat and Prepare Pan: Heat your oven to 400 degrees Fahrenheit. Grease a 9-by-13-inch baking pan thoroughly with butter to prevent sticking and ensure easy serving.
- Make the Béchamel Sauce: In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/3 cup flour and cook for 4 to 5 minutes until pale golden and smooth. Gradually add 4 cups whole milk, whisking constantly to avoid lumps. Stir in salt, nutmeg, and a bay leaf. Simmer gently for 9 to 12 minutes until thickened but still pourable. Remove from heat and stir in ½ cup Parmesan and grated garlic. Adjust seasoning with salt if needed.
- Sauté Asparagus and Peas: Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it thins, about 30 seconds. Add asparagus and cook, shaking the pan, for about 4 minutes until crisp-tender. Season with salt and pepper. Transfer to a medium bowl and mix in frozen peas and 2 tablespoons of the fresh herbs.
- Sauté Leeks and Greens: Add remaining 2 tablespoons olive oil to the skillet and heat until thin, about 30 seconds. Add sliced leeks, fennel seeds, red-pepper flakes, and ¾ teaspoon salt. Cook for 4 to 6 minutes until leeks are tender and slightly golden. Add spinach and remaining herbs in batches, sautéing until the greens are fully wilted and pan is dry, about 10 minutes. Stir in lemon zest and juice, then season to taste with additional salt.
- Combine Cheese and Vegetables: Transfer the sautéed greens mixture to a large bowl. Mix in ricotta, ¾ cup Parmesan, and ¾ cup Pecorino Romano. Adjust salt seasoning as needed for a well-balanced filling.
- Assemble the Lasagna: Remove the bay leaf from the béchamel sauce. Pour a layer of béchamel into the bottom of the prepared pan to just cover it. Arrange noodles to cover the sauce, breaking them as necessary. Spread a layer of béchamel over the noodles, then half of the ricotta-cheese mixture, followed by half of the asparagus-pea mixture. Repeat with another noodle layer, béchamel, remaining ricotta mix, and remaining asparagus-pea mixture. Arrange sliced mozzarella on top, then add a final noodle layer. Cover with remaining béchamel and sprinkle with remaining ½ cup Parmesan.
- Bake the Lasagna: Cover the pan tightly with foil and place it on a rimmed baking sheet to catch any drips. Bake at 400°F for 30 minutes. Remove the foil and continue baking for an additional 30 to 40 minutes until the top is golden brown and bubbly. If the surface is still pale, broil for 1 to 3 minutes to brown. Allow the lasagna to rest for 20 to 30 minutes before serving to set properly.
Notes
- Use no-boil noodles for convenience, but adjust béchamel thickness if needed to prevent sogginess.
- Leftover lasagna can be refrigerated for up to 3 days and reheated thoroughly before serving.
- For a nut-free version, omit nutmeg or replace with mild allspice if desired.
- Fresh herbs are key to the fresh flavor profile; feel free to adjust the mix based on availability.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: white lasagna, vegetarian lasagna, béchamel sauce, asparagus lasagna, ricotta lasagna, Italian casserole, baked pasta, spinach lasagna
