Name: Springtime White Lasagna Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 9 lasagna noodles; 2 tablespoons olive oil; 1 cup chopped leeks (white and light green parts only); 1 cup chopped asparagus (1-inch pieces); 1 cup frozen or fresh peas; 2 cups baby spinach; 2 cloves garlic (minced); 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 teaspoon ground nutmeg; Salt and black pepper to taste; Chopped fresh basil

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If you’re searching for a meal that perfectly captures the spirit of renewal (and maybe gives you a chance to use up the best produce of the season), look no further than this Springtime White Lasagna. Creamy, dreamy layers of ricotta and mozzarella snuggle up with tender leeks, asparagus, sweet peas, and fresh spinach, all tucked between perfectly cooked lasagna noodles. A lush white sauce brings the vegetables to life, making each bite taste like a sunny day in late April. Whether you’re hosting friends for a special dinner, meal-prepping for the week, or planning a cozy family evening, this veggie-packed lasagna brings irresistible flavor and a pop of green to your table.

Springtime White Lasagna Recipe - Recipe Image

Ingredients You’ll Need

The magic of Springtime White Lasagna is that it transforms simple ingredients into a show-stopping centerpiece. Each element brings color, freshness, or creamy goodness, so let’s give every ingredient its little moment in the sun!

Lasagna noodles: The essential structure—choose regular or oven-ready, just cook until al dente for best texture and no mushiness.
Olive oil: Gives that first layer of flavor and helps sauté the vegetables to tender, silky perfection.
Leeks: Their delicate, sweet onion flavor is the ultimate spring signal—be sure to clean thoroughly as dirt loves to hide between the layers.
Asparagus: Classic spring veggie, bringing a fresh crunch and gentle grassy notes that liven up every forkful.
Peas (fresh or frozen): Little bursts of sweetness and color; if you use frozen, there’s no need to thaw first.
Baby spinach: Adds a gentle bitterness and lots of beautiful green color—just let it wilt so it tucks easily into layers.
Garlic: Just a little minced for fragrance and a savory backbone—don’t skip it!
All-purpose flour: This thickens the white sauce so it cushions all those gorgeous veggies.
Whole milk: The base of the creamy sauce, richer than skim but not overly heavy.
Ricotta cheese: Fluffy and mild, this cheese is dotted in the lasagna for creamy pockets in every slice.
Mozzarella cheese: For melty, stringy layers—buy it pre-shredded for ease or grate yourself for ultimate meltiness.
Parmesan cheese: Salty, nutty, and perfect for finishing the top with savory golden goodness.
Ground nutmeg: Just a pinch in the white sauce is a classic touch that adds cozy warmth, trust me!
Salt and black pepper: Adjust to taste so every bite has pizzazz.
Chopped fresh basil: For garnish—it’s the final flourish of fragrant, herby brightness!

How to Make Springtime White Lasagna

Step 1: Prep Your Noodles

Bring a large pot of salted water to a boil and cook your lasagna noodles according to the package instructions. You want them just al dente—they’ll finish softening in the oven. Once done, drain and lay them out on a kitchen towel or parchment paper so they don’t stick together while you prep everything else.

Step 2: Sauté Spring Vegetables

In a large skillet, heat up the olive oil over medium. Toss in your chopped leeks and give them a few minutes to soften and turn aromatic—about 3–4 minutes. Next, add the garlic, asparagus, peas, and spinach. Be patient as the spinach wilts and the asparagus turns tender—this takes just 3–5 minutes. Season with salt and pepper to let those veggies really shine, then set the whole vibrant mix aside.

Step 3: Make the Silky White Sauce

Now for the part that makes this Springtime White Lasagna extra luscious! In a saucepan, whisk the flour into the milk before you even turn on the heat for a lump-free start. Cook over medium, stirring constantly, until the sauce thickens up—about 5–7 minutes. The sauce should coat the back of a spoon. Take off the heat and stir in the nutmeg, plus salt and pepper to make those flavors pop.

Step 4: Layer It Up

Grab your 9×13-inch baking dish and start with a thin layer of the white sauce on the bottom—this keeps noodles from sticking. Lay down 3 noodles, then layer in half the sautéed veggies, dot with dollops of ricotta, sprinkle with mozzarella, and spoon on more sauce. Repeat with another set of noodles, the rest of the veggies, ricotta, mozzarella, and more sauce. Finish with the final layer of noodles, then slather all remaining sauce on top. Give it a final sprinkle of mozzarella and shower with Parmesan for that golden finish.

Step 5: Bake to Bubbly Perfection

Cover your dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Then, uncover and continue baking for another 10–15 minutes until the top is golden, bubbly, and irresistible. Let your lasagna rest for at least 10 minutes (if you can wait!), which helps those lovely layers set for tidy slices.

How to Serve Springtime White Lasagna

Garnishes

Just before serving, sprinkle your Springtime White Lasagna with plenty of chopped fresh basil. The pop of green is gorgeous against the creamy top, and the hit of herbal fragrance makes the flavor feel extra fresh and celebratory. Feel free to add a light grating of lemon zest for brightness or a drizzle of extra virgin olive oil for depth.

Side Dishes

This lasagna is a meal by itself but does love a good salad or side. Think of a simple green salad with a zippy vinaigrette, or try roasted baby carrots, crisp garlic bread, or grilled artichokes. Anything light and colorful will complement the creamy, savory nature of your Springtime White Lasagna.

Creative Ways to Present

For a wow-worthy appetizer at your next spring gathering, cut Springtime White Lasagna into tidy bite-sized squares and serve on a platter with party picks and a little bowl of pesto. Or, plate each piece with edible flowers and extra fresh basil scattered artfully around. Stack a slice alongside slender bundles of asparagus for an Instagram-worthy brunch plate!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the lasagna cool completely, then transfer slices into airtight containers. Stored in the fridge, Springtime White Lasagna keeps beautifully for up to 4 days, tasting just as creamy and flavorful as day one.

Freezing

Want to save some for later? Springtime White Lasagna freezes surprisingly well. Cut cooled lasagna into individual servings, wrap tightly in foil, and place in a freezer-safe bag or container. It’ll last up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

To reheat, simply place a slice of lasagna in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through (about 20 minutes). You can also microwave individual portions, covered, for about 2–3 minutes. If needed, add a splash of milk or water to keep things moist and creamy.

FAQs

Can I substitute other vegetables in this Springtime White Lasagna?

Absolutely! While asparagus, peas, and leeks are the classic trio, you can mix in zucchini, artichoke hearts, or even mushrooms depending on what’s in season or what you have on hand—just aim for about three cups of vegetables in total.

Is Springtime White Lasagna kid-friendly?

Definitely! The creamy sauce, gooey cheese, and mild veggies tend to win over even skeptical little eaters. You can chop the vegetables smaller for especially picky palates.

What’s the best way to avoid watery lasagna?

Make sure your veggies have released most of their moisture in the sauté pan, and don’t over-sauce between layers. Letting the lasagna rest after baking gives it time to set up for clean, non-soupy slices.

Can I make this lasagna gluten-free?

Yes! Swap in your favorite gluten-free lasagna noodles and use a 1-to-1 gluten-free flour blend for the white sauce—the recipe is otherwise naturally gluten-free.

How far ahead can I assemble Springtime White Lasagna?

Springtime White Lasagna can be assembled up to a day in advance and kept covered in the fridge. Simply remove from the fridge while your oven preheats, then bake as directed. Perfect for stress-free entertaining!

Final Thoughts

When you want to truly celebrate the bounty and beauty of the season, you simply can’t go wrong with Springtime White Lasagna. Gather your ingredients, invite your favorite people, and enjoy a dish that tastes like fresh starts and sunny afternoons—buon appetito!

Springtime White Lasagna Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Springtime White Lasagna is a delightful vegetarian twist on the classic dish, featuring a creamy white sauce and a medley of fresh spring vegetables. Layers of lasagna noodles, ricotta, mozzarella, and Parmesan create a comforting and flavorful meal that’s perfect for any springtime gathering.

Ingredients

Scale

Noodles:

9 lasagna noodles

Vegetable Mixture:

2 tablespoons olive oil
1 cup chopped leeks (white and light green parts only)
1 cup chopped asparagus (1-inch pieces)
1 cup frozen or fresh peas
2 cups baby spinach
2 cloves garlic (minced)

White Sauce:

3 tablespoons all-purpose flour
2 cups whole milk
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
Salt and black pepper to taste

Garnish:

Chopped fresh basil

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Cook the noodles: Cook the lasagna noodles according to package instructions, then drain and set aside.
Sauté the vegetables: In a large skillet, heat olive oil and sauté leeks until soft. Add garlic, asparagus, peas, and spinach. Cook until vegetables are tender.
Prepare the white sauce: In a saucepan, whisk flour into the milk and cook until thickened. Stir in nutmeg, salt, and pepper.
Assemble the lasagna: Layer noodles, vegetable mixture, ricotta, mozzarella, Parmesan, and sauce in a baking dish. Repeat layers and top with cheeses.
Bake: Cover with foil and bake for 25 minutes, then uncover and bake until golden.
Rest and garnish: Let the lasagna rest before serving. Garnish with fresh basil.