Super Delicious Spring Lasagna - Perfect for Easter!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat content without sacrificing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

lasagna noodles

🥗Healthier: zucchini slices

💰Cheaper: whole wheat lasagna noodles

Zucchini slices are lower in carbs and calories.

Heat extra virgin olive oil in a large skillet.

Add shallot to the skillet and sauté until fragrant.

Slice baby zucchini into coins and chop asparagus into small pieces.

Add zucchini and asparagus to the skillet and cook for about 5-6 minutes.

Add fresh peas to the skillet and cook for a couple of minutes until tender.

Add a pinch of salt to the vegetable mixture.

Chop fresh parsley and basil, then add to the skillet with the thawed frozen spinach.

Mix the vegetables and herbs together and warm through.

Set the vegetable mixture aside.

In a clean skillet, make a roux by melting equal parts butter and flour, cooking for about a minute.

Add milk to the roux and season with salt, black pepper, and a pinch of nutmeg, cooking until thickened.

In a bowl, combine ricotta cheese, egg, salt, and black pepper; mix well.

Shred low moisture mozzarella cheese and set aside for assembly.

Prepare a 9x13 baking dish by greasing it and adding a thin layer of the bashamel sauce to the bottom.

Layer no-boil lasagna noodles over the bashamel sauce in the baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens