There’s something utterly magical about indulging in a dish that captures the vibrant energy of the season, and this Springtime White Lasagna does exactly that. Each creamy, herb-flecked bite is layered with delicate spring vegetables and melty cheeses, making it the perfect comfort food for welcoming longer days and sunnier skies. With its blend of fresh produce and a luscious homemade white sauce, this vegetarian masterpiece will quickly become your favorite go-to for family gatherings, brunches, or any gentle evening that calls for a slice of spring on your plate.
Ingredients You’ll Need
You don’t need a complicated shopping list to make the Springtime White Lasagna sing. Each ingredient is carefully chosen for its ability to add freshness, silkiness, or a pop of green to the final result—and if you swap in a veggie or two, you’ll have a dish that’s uniquely yours.
- 9 no-boil lasagna noodles: Effortless layers that cook up tender and soak up all the flavor without pre-boiling.
- 2 tablespoons olive oil: For sautéing the vegetables and infusing that signature Mediterranean depth.
- 1 small onion, finely chopped: Provides a sweet, savory foundation for the veggie filling.
- 3 cloves garlic, minced: Adds warmth and aroma in every bite.
- 1 bunch asparagus, trimmed and cut into 1-inch pieces: The hallmark of spring—crisp, bright, and subtly grassy.
- 1 cup fresh or frozen peas: Bursts of sweetness that highlight the season’s bounty.
- 2 cups baby spinach: Wilts beautifully and adds a vibrant green hue and mild earthiness.
- 2 tablespoons butter: Creates the silkiness in your white sauce for a truly decadent finish.
- 2 tablespoons all-purpose flour: Serves as the thickening powerhouse for the sauce, giving it body.
- 2 cups whole milk: For a creamy, rich base that envelops every layer.
- 1/2 cup grated Parmesan cheese: Sharp, nutty, and perfect for melting into the sauce.
- 1/2 teaspoon ground nutmeg: Just a hint to round out the creaminess and brighten the flavors.
- 1/2 teaspoon salt: Brings every ingredient together harmoniously.
- 1/4 teaspoon black pepper: Adds a touch of warmth and slight kick.
- 1 1/2 cups ricotta cheese: Classic creaminess and lovely richness between each layer.
- 1 1/2 cups shredded mozzarella cheese: Melts to gooey, golden perfection on top.
- 1 tablespoon lemon zest: Lifts the whole dish with sunny citrus notes.
- Fresh basil for garnish (optional): The finishing touch for aroma and that pop of color.
How to Make Springtime White Lasagna
Step 1: Prepare the Vegetable Filling
Start by heating olive oil in a large skillet set over medium heat. Sauté chopped onion and garlic, letting their aroma fill your kitchen until they’re just softened and golden. Next, toss in the asparagus and cook for about 3–4 minutes, allowing it to become slightly tender but still bright green. Stir in the peas and spinach last, and keep things moving just until the spinach is barely wilted and peas are heated through. Take this off the heat and set aside—it forms a lively, flavorful core for your Springtime White Lasagna.
Step 2: Make the Silky White Sauce
Melt butter in a saucepan over medium heat, then whisk in the flour to make a quick roux—it should be smooth and bubbling after about a minute. Gradually pour in the milk, whisking constantly so your sauce stays lump-free and luxurious. Let it cook for 5 to 7 minutes, stirring the whole time, until it thickens enough to coat the back of a spoon. Remove from the heat, then stir in Parmesan, nutmeg, salt, and black pepper. The result? A creamy, aromatic sauce that you’ll want to sneak a taste of before you even start layering.
Step 3: Mix Ricotta with Lemon Zest
In a small bowl, combine the ricotta cheese with lemon zest. This brightens each creamy dollop, infusing the lasagna with subtle citrus that complements the spring vegetables and cuts through the richness. Set aside and get ready to layer up!
Step 4: Assemble the Lasagna
Spoon a thin layer of white sauce into the bottom of a 9×13-inch baking dish—just enough to coat the base and prevent sticking. Lay down three no-boil noodles, then gently spread with a third of the ricotta mixture, a third of the veggie mixture, a good handful of mozzarella, and a ladleful of white sauce. Repeat these happy layers two more times, finishing with the remaining sauce and mozzarella as an irresistibly gooey, golden top. Each layer captures the essence of what makes Springtime White Lasagna so memorable.
Step 5: Bake Until Golden and Bubbly
Cover the lasagna loosely with foil and bake in your preheated 375°F oven for 30 minutes. Then, remove the foil and bake another 10–15 minutes until the top is lightly golden and bubbling around the edges. Let the lasagna rest for 10 minutes before slicing; this helps the layers set and keeps everything beautifully intact. It’s almost ready to make its debut at your table!
How to Serve Springtime White Lasagna
Garnishes
Top each steaming slice with fresh basil for an herbal lift and a touch of color. A sprinkle of extra Parmesan or a few lemon zest ribbons never hurts either, adding an extra pop of flavor and charm. These finishing touches make each serving feel special, whether it’s a Tuesday night or a celebration.
Side Dishes
Pair this Springtime White Lasagna with a crisp green salad dressed in lemon vinaigrette for contrast, or serve alongside garlicky roasted asparagus to double down on those lovely seasonal vibes. A hunk of crusty bread is pretty much mandatory to soak up every bit of creamy sauce left on your plate.
Creative Ways to Present
For a playful twist, try slicing and stacking individual portions in small ramekins for a chic dinner party presentation. Or, serve family-style at the center of your table to invite everyone to dig in. Top with edible spring flowers or microgreens if you want to wow your guests with a showstopper that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Springtime White Lasagna tightly and keep it in the fridge for up to three days. The flavors keep developing, and the slices hold together beautifully when reheated, making those next-day lunches or easy dinners something you’ll actually look forward to.
Freezing
This lasagna freezes like a dream—simply assemble but don’t bake, then cover tightly with plastic wrap and foil. Pop it in the freezer for up to three months. When you’re ready for a taste of spring, thaw overnight in the fridge and bake as directed, adding extra baking time if needed.
Reheating
To reheat, place a slice (or more) in an oven-safe dish, cover with foil, and bake at 350°F until warmed through—usually about 25 minutes. If you’re in a hurry, the microwave works too, but be sure to cover your slice to keep it moist. Either way, the lasagna will taste just as fresh as the day you made it.
FAQs
Can I use regular lasagna noodles instead of no-boil?
Absolutely! Just parboil regular noodles until al dente, drain well, and proceed with the recipe as written. No-boil noodles are a time-saver, but traditional noodles will work just as well and create those classic, tender layers.
What other vegetables can I add to Springtime White Lasagna?
Feel free to get creative with your farmer’s market finds—zucchini ribbons, thinly sliced leeks, or even artichoke hearts are all wonderful additions. The key is to choose quick-cooking, mild spring vegetables that keep the lasagna light and bright.
Can I make this lasagna ahead of time?
Yes, and it’s a lifesaver for busy hosts! Simply assemble the whole lasagna up to a day in advance, cover, and refrigerate until ready to bake. Add an extra 10 minutes to the baking time if it’s coming straight from the fridge.
Is this dish suitable for vegetarians?
Definitely! Springtime White Lasagna is designed as a vegetarian main course that doesn’t skimp on satisfaction or flavor. Just double-check that your cheeses are made with vegetarian rennet, if that’s important to you.
How do I know when the lasagna is done baking?
Look for a golden, bubbling top and listen for a gentle sizzle when you pull it from the oven. After resting for 10 minutes, the layers will set, making slicing easy and ensuring each portion holds up on your plate.
Final Thoughts
There’s a special joy in sharing a meal that reflects the promise and lightness of a new season—so why not let Springtime White Lasagna bring that magic to your table? I can’t wait for you to dig in and savor each vibrant, creamy bite. Trust me: this is one recipe that will quickly become a favorite, no matter what the calendar says.
Print
Springtime White Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Springtime White Lasagna is a delightful twist on traditional lasagna, featuring layers of no-boil noodles, a creamy white sauce, ricotta cheese, spring vegetables, and gooey mozzarella. This vegetarian dish is bursting with fresh flavors and perfect for a springtime gathering.
Ingredients
Lasagna:
- 9 no-boil lasagna noodles
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 2 cups baby spinach
White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture:
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 tablespoon lemon zest
Garnish:
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté vegetables: In a large skillet, heat olive oil and sauté onion and garlic. Add asparagus, peas, and spinach until just wilted. Set aside.
- Make white sauce: In a saucepan, melt butter, whisk in flour, then slowly add milk. Cook until thickened, then stir in Parmesan, nutmeg, salt, and pepper.
- Prepare cheese mixture: Combine ricotta with lemon zest.
- Assemble: Layer white sauce, lasagna noodles, ricotta, vegetable mixture, mozzarella, and repeat. Finish with sauce and mozzarella.
- Bake: Cover and bake for 30 minutes, then uncover and bake for additional 10–15 minutes until golden.
- Rest and garnish: Let rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- You can substitute other spring vegetables like zucchini or leeks.
- For extra protein, add cooked shredded chicken to the layers.
- This lasagna freezes well before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 5g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg
