Lasagna Primavera
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!
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.
