Spring Vegetable Lasagna Primavera

Name: Spring Vegetable Lasagna Primavera
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italy
Ingredients: 12 dried lasagna noodles; 400 g of green asparagus (trimmed and cut into pieces); 250 g of peas (fresh or frozen); 2 zucchini (cut into small dice); 1 yellow onion (finely sliced); 2 garlic cloves (chopped); 90 g of parmesan (grated); 2 tbsp of olive oil; 1 tsp of salt; 1/2 tsp of black pepper (ground); 1 pinch of nutmeg (ground); 400 g of ricotta cheese; 150 g of mozzarella (shredded); 100 ml of whole milk

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This springtime lasagna primavera recipe combines the sweetness of green asparagus, the crunch of peas and the creaminess of fresh ricotta. Baked until bubbly and generous, it brings a colorful, comforting touch to your seasonal lunches. Enjoy it fresh out of the oven with a crisp salad.

Total time: 1 h 10
Prep: 25 min
Cook: 45 min
Rest: 10 min
Difficulty: Medium
Per person: €2.25

By the CookinBreak team

Goes well with

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To drink

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Nutrition facts

per serving · estimate

420kcal

Protein21 g20%
Carbs44 g43%
Fat17 g37%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the lasagna sheets from drying out without pre-boiling them in water, be sure to loosen the ricotta slightly with a little milk. This provides the moisture needed to cook the pasta while ensuring clean slices when cutting.

Freezing : Can you freeze this recipe?

Yes

Very well, up to 3 months cooked or raw in a dish covered with plastic wrap or in individual portions.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Prepare the vegetable sauce and assemble the lasagna. Bake on the day.

Reheating : How do you reheat it?

Oven: 20-30 min at 180°C for the best texture. Microwave: medium power for quick reheating.

Variations

Lactose-free version: replace the ricotta with a plant-based almond ricotta and use dairy-free shredded cheese.
Gluten-free version: use corn or rice lasagna sheets, available in the health food aisle.
Fava bean version: replace half of the peas with young peeled fava beans to enrich the texture.
For a richer version, add a light béchamel between the layers of vegetables and ricotta.

Mistakes to avoid

Overcooking the vegetables in the skillet beforehand, as they would turn to mush after baking.
Using ricotta that is too drained and compact, with no liquid to bind it, which would keep the pasta sheets from hydrating.
Cutting portions as soon as it comes out of the oven, because the lasagna would slump right away on the plate.

Frequently asked questions

Do you need to pre-cook dry lasagna sheets in boiling water?

No, it is not necessary if your ricotta mixture is fluid and moist enough. The vegetable sauce and the loosened cheese are plenty to cook the sheets directly in the oven in 30 to 35 min.

Can you use frozen vegetables for this spring filling?

Yes, frozen peas go straight into the skillet without thawing first. For frozen asparagus, drain it thoroughly after quickly searing it so it doesn't make the dish soggy.

How do you get clean slices of lasagna?

Be sure to let the dish rest for 10 min out of the oven before cutting. This resting time lets the cheeses and the pasta starch set slightly for perfect slices.

What can replace the ricotta if you want a stronger flavor?

You can mix the ricotta with some fresh goat cheese, or replace a third of the volume with mascarpone mixed with a little pecorino to bring out the character of the filling.