Lasagna Primavera Recipe

Lasagna Primavera Recipe

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.

A fresh take on lasagna with this Lasagna Primavera
A fresh take on lasagna with this Lasagna Primavera


Lasagna Primavera

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
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Dinner, Main Course, Main Dish
Cuisine Italian
Servings 6 people
Calories 800 kcal


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)



  • Melt butter in a pot or dutch oven over medium heat.
    Butter melting for bechamel
  • As soon as the butter has melted whisk in the flour until a thick paste-like substance is formed.
    Paste formed by flour and butter
  • 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.
    Slowly adding in the milk

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.
    Softening the vegetables
  • To assemble our lasagna, begin by ladeling 1/3 of the bechamel sauce into a baking dish - evenly disperse to cover the dish.
    Bechamel down first
  • 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.
    First layer of 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.
    Dollops of mascarpone atop the spinach
  • Parmesan is next and don't be shy with it, use 1/3 of the grated amount.
    Repeat laying process two times
  • Repeat steps two more times for a total of three loaded layers.
    3 stuffed layers ready for the oven
  • Cover with foil and bake for 45 minutes. Remove foil and then bake for another 25.
    Lasagna Primavera right out of the oven
  • 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.
    Lasagna Primavera
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.


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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