Super Delicious Spring Lasagna & Perfect for Easter!
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Recipe Overview
Overview
This spring lasagna is a delightful twist on a classic dish, perfect for Easter celebrations. The combination of fresh vegetables like zucchini, asparagus, and peas creates a vibrant filling that is both nutritious and flavorful. The use of no-boil lasagna noodles makes the preparation straightforward, allowing you to focus on the delicious layers of flavor.
The béchamel sauce, made from butter, flour, and milk, adds a creamy richness that binds the layers together beautifully. Adding a pinch of nutmeg elevates the sauce, giving it a warm, aromatic quality that complements the fresh vegetables perfectly. As you assemble the lasagna, the anticipation builds, knowing that each layer contributes to a satisfying final dish.
Once baked, the lasagna emerges golden and bubbly, with a cheesy crust that invites you to dig in. Allowing it to rest before serving ensures that each slice holds its shape, making it a stunning centerpiece for your Easter table. This recipe not only showcases seasonal produce but also embodies the joy of sharing a homemade meal with loved ones. It’s a dish that promises to impress and satisfy, making it a must-try for any spring gathering.
Recipe Details
Steps & Tips
Gather all ingredients for the spring lasagna.
Heat extra virgin olive oil in a large skillet.
Chop a shallot and add it to the skillet.
Tip: Fresh spinach is more expensive than frozen, but it's worth it for flavor.
Slice zucchini into coins and chop asparagus.
Add zucchini and asparagus to the skillet.
Add fresh peas to the skillet after a few minutes.
Add a pinch of salt to the vegetables.
Tip: Season every layer of your dish to enhance flavor.
Add thawed and rinsed frozen chopped spinach to the skillet.
Chop fresh parsley and basil.
Tip: Fresh herbs add depth and freshness to your cooking.
Melt equal parts butter and flour in a pan to create a roux.
Gradually add milk to the roux to make the bechamel.
Tip: Salt and pepper your bechamel well since you won't be boiling the pasta in salted water.
Season the bechamel with salt, pepper, and nutmeg.
Tip: Add nutmeg to your bechamel for extra flavor.
Mix ricotta cheese with an egg, salt, and pepper.
Tip: Shred your mozzarella yourself for a better cheese pull.
Grease a 9x13 pan and layer no-boil lasagna noodles.
Add a layer of bechamel, followed by half the ricotta filling.
Repeat the layering process with noodles, sauce, and filling.
Top with remaining sauce and mozzarella.
Cover with aluminum foil and bake at 375°F for 45 minutes.
Tip: Cover the lasagna with aluminum foil while baking to keep it moist.
Uncover and bake for an additional 15-20 minutes.
Let the lasagna rest for an hour before serving.
Tip: Let the lasagna rest for an hour after baking to set properly.
Cut into the lasagna and serve.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using no-boil lasagna noodles saves time and simplifies the cooking process.
- •Fresh herbs like parsley and basil enhance the flavor profile of the dish.
- •Béchamel sauce is a classic French white sauce made from equal parts butter and flour.
- •Layering the lasagna properly ensures even cooking and flavor distribution.
