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Lasagna Primavera Recipe

Italian-American · Main course · 85 min total

A vibrant, vegetable-packed lasagna that celebrates spring produce. Layers of tender pasta, creamy béchamel, and fresh veggies make a satisfying meatless main.

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 cup broccoli florets, chopped small
• 1 cup frozen peas, thawed
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 2 cups shredded mozzarella cheese
• 1/2 cup chopped fresh basil

Instructions

1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
2. Heat olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, bell pepper, broccoli, and peas. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add garlic, salt, and pepper; cook 1 minute more. Remove from heat.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk; bring to a simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Parmesan and nutmeg.
4. Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish. Layer 4 noodles, slightly overlapping. Spread half of the vegetable mixture over noodles, then drizzle with 1/3 of remaining béchamel. Sprinkle with 1/3 of mozzarella and some basil. Repeat layers: noodles, remaining vegetables, 1/3 béchamel, 1/3 mozzarella, basil. Top with remaining noodles, béchamel, and mozzarella.
5. Cover with foil and bake for 30 minutes. Remove foil and bake until bubbly and golden, about 15-20 minutes more. Let rest 10 minutes before slicing. Garnish with extra basil.

Tips

• For a richer flavor, use a mix of Parmesan and Pecorino Romano.
• You can substitute any seasonal vegetables like asparagus or spinach.
• Leftovers keep well in the refrigerator for up to 3 days; reheat in the oven.

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