Lasagna Primavera Recipe

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Abby Allen-Leach
Apr 4, 2022
3 min read

Grab a handful of your favorite in season spring vegetables and whip up this take on Lasagna Primavera. Spinach, mushrooms and bell peppers are all in season during the month of April here in Florida so I appointed them as the main characters of this dish. I chose to omit a red sauce and instead utilized only a light béchamel sauce packed with a punch of roasted garlic to lighten things up whilst still adding plenty of flavor.

You can use whatever kind of noodles you want but I recommend saving yourself some extra stress and time by utilizing no boil noodles. It just makes everything a whole lot easier on yourself – work smarter, not harder, ya know? More times than not, I opt for a gluten free option. Typically, that option is Jovial’s organic no boil noodles. Jovial gluten free organic brown rice pastas are ready and waiting for you at Rollin’ Oats. I’m willing to bet that you won’t even notice the difference as the texture is incredibly similar, which is what I love most. All of the veggies, béchamel, and blend of three cheeses – mozzarella, mascarpone and parmesan steal the flavor show anyway.

Lasagna Primavera

Abby Allen-Leach

Make this fresh take on lasagna on a Sunday and win lunch all week long. Any in season Spring vegetables are welcome to this party!

5 from 1 vote

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Prep Time 30

Cook Time 1 30

Course Dinner, Main Course, Main Dish

Cuisine Italian

Servings people

Calories 800 kcal

Ingredients

Bechamel Sauce

4 tbsp butter I use Vital Farms which is sold at Rollin' Oats.
4 tbsp all purpose flour
2 cups milk
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder (optional - for an added punch of garlic)

Lasagna & Assembly

16 oz lasagna noodles A no-boil option is the way to go in my opinion.
8 oz mascarpone
8 oz mozzarella Fresh - chopped/torn into 1" pieces
2 cups Parmesan Grated. Plus more for serving
8 oz crimini mushrooms Roughly chopped
4 large carrots Peeled and chopped
1 white onion Diced
1 red bell pepper Roughly chopped
1 green bell pepper Roughly chopped
5 oz baby spinach
fresh mint (optional, for garnish)
1 tbsp good olive oil Plus more for serving (optional)

Instructions

Bechamel

Melt butter in a pot or dutch oven over medium heat.
As soon as the butter has melted whisk in the flour until a thick paste-like substance is formed.
Slowly whisk in the milk 1/2 cup at a time until a creamy sauce begins to formulate. Add in salt, pepper and garlic and remove bechamel from the heat. Cover and set aside until ready to use - slightly warm on the stove before incorporating into the lasagna.

Lasagna & Assembly

Preheat oven to 400F. Heat a large skillet with olive oil over medium heat. Add in all of the chopped and prepared vegetables, season with salt and pepper and cook until veggies begin to slightly soften - 4-5 minutes. Remove from heat and set aside.
To assemble our lasagna, begin by ladeling 1/3 of the bechamel sauce into a baking dish - evenly disperse to cover the dish.
Next, lay four lasagna noodles side-by-side in the dish on the bechamel sauce. Spoon 1/3 of the cooked vegetables, followed by 1/3 of the baby spinach on top of the noodles.
Now for the cheese. Dollop/spread 1/3 of the mascarpone as best as you can on top of the vegetables. Then, 1/3 of the mozzarella chunks.
Parmesan is next and don't be shy with it, use 1/3 of the grated amount.
Repeat steps two more times for a total of three loaded layers.
Cover with foil and bake for 45 minutes. Remove foil and then bake for another 25.
Remove from oven, tent with foil and allow to cool for 20 minutes or so before eating. Serve with more parmesan, olive oil and fresh mint.

Nutrition Facts

Lasagna Primavera

Amount Per Serving

Calories 800 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 23g144%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 101mg34%

Sodium 1249mg54%

Potassium 782mg22%

Carbohydrates 74g25%

Fiber 4g17%

Sugar 10g11%

Protein 39g78%

Vitamin A 4104IU82%

Vitamin C 49mg59%

Calcium 806mg81%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 800kcalCarbohydrates: 74gProtein: 39gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 101mgSodium: 1249mgPotassium: 782mgFiber: 4gSugar: 10gVitamin A: 4104IUVitamin C: 49mgCalcium: 806mgIron: 3mg

Keyword Gluten Free Lasagna Noodles, Lasagna Primavera, Lasagna Primavera Recipes

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April 4, 2022

Abby Allen-Leach

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Written by Abby Allen-Leach

I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.

View all posts by: Abby Allen-Leach

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