Lasagna Primavera

🛒 Ingredients

• Lasagna noodles 250 g · 925 kcal
• Ricotta cheese 500 g · 870 kcal
• Shredded mozzarella cheese 400 g · 1196 kcal
• Grated Parmesan cheese 100 g · 392 kcal
• Fresh spinach 300 g · 69 kcal
• Asparagus spears 200 g · 40 kcal
• Green peas (frozen) 150 g · 122 kcal
• Zucchini 250 g · 43 kcal
• Garlic cloves 15 g · 22 kcal
• Olive oil 30 g · 265 kcal
• Whole milk 700 g · 427 kcal
• Unsalted butter 60 g · 430 kcal
• All-purpose flour 60 g · 218 kcal
• Ground nutmeg 1 g · 5 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). Prepare the vegetables: blanch asparagus and peas, sauté spinach and zucchini with minced garlic in olive oil until tender-crisp. Set aside.
2. Prepare the béchamel sauce: melt butter in a saucepan, whisk in flour to form a roux, then gradually add warm milk, whisking constantly until thickened. Season with salt, pepper, and nutmeg.
3. In a bowl, combine ricotta cheese with a pinch of salt and pepper. Lightly grease a 9x13 inch baking dish with olive oil.
4. Assemble the lasagna: spread a thin layer of béchamel sauce on the bottom of the dish, top with a layer of pasta noodles, then a layer of ricotta mixture, some sautéed vegetables, and a sprinkle of mozzarella.
5. Repeat the layers two more times, finishing with a final layer of pasta, a generous spread of béchamel, and a sprinkling of mozzarella and Parmesan cheese.
6. Cover the dish loosely with foil and bake for 25-30 minutes, then remove the foil and bake for another 10-15 minutes until golden brown and bubbly. Let rest for 10 minutes before serving.