9 Spring-Inspired Pasta Recipes for Any Occasion 

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Spring Vegetable Lasagna

This fresh twist on classic lasagna layers tender spring vegetables like zucchini, carrots, and peas with a silky béchamel sauce and plenty of melted cheese. It’s light yet comforting, perfect for a seasonal family meal or an impressive dish to bring to a potluck. Each slice is creamy, colorful, and brimming with garden flavor.

Ingredients (for 6–8 servings):

For the Layers:

• 9 lasagna noodles, cooked and drained
• 2 tbsp olive oil
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 large carrot, peeled and shredded
• 1 cup fresh or frozen peas
• 1 small leek, thinly sliced
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

For the Sauce:

• 4 tbsp butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• Salt, pepper, and a pinch of nutmeg, to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add garlic, leek, zucchini, squash, and carrot. Cook for 6–8 min. until tender. Stir in peas and season with salt and pepper. Set aside.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 min. until lightly golden. Gradually whisk in warm milk, stirring constantly to prevent lumps. Simmer for 5–6 min. until thickened. Season with salt, pepper, and nutmeg.
3. Preheat oven to 375°F (190°C). In a greased loaf pan or small casserole dish, spread a spoonful of béchamel on the bottom. Layer noodles, vegetables, béchamel, and mozzarella. Repeat layers, finishing with noodles, remaining sauce, and a sprinkle of Parmesan.
4. Cover loosely with foil and bake for 25 min. Remove foil and bake an additional 10 min. until golden and bubbling. Let cool slightly before slicing.