Spring Vegetable Lasagna

1. In a medium saucepan over medium heat, melt 6 tablespoons of the butter.
2. Whisk in the flour and cook until lightly toasted, about 1–2 minutes.
3. Gradually whisk in the warmed milk and cook, stirring constantly, until smooth and thickened, about 6–8 minutes.
4. Season with 1 teaspoon salt and ½ teaspoon pepper and remove from the heat.
5. In a small skillet, heat the remaining 1 tablespoon butter.
6. Add the asparagus and cook until tender, about 2–3 minutes.
7. Add the spinach and peas and cook until the spinach is wilted, about 1–2 minutes.
8. Remove from the heat.
9. In a large bowl, whisk together the ricotta, egg, remaining 1 teaspoon salt, ½ teaspoon pepper and 1 teaspoon lemon zest.
10. Fold in the cooked vegetables and set aside.
11. Preheat the oven to 375 degrees.
12. Spread ½ cup of the cream sauce over the bottom of a 9x13-inch baking dish.
13. Layer ⅓ of the cooked lasagna noodles over the sauce.
14. Top with ⅓ of the ricotta mixture and ⅓ of the remaining cream sauce.
15. Sprinkle ⅓ of the mozzarella and Parmesan cheese over the sauce.
16. Repeat the process, layering two more times, ending with a layer of mozzarella and Parmesan cheese.
17. Cover with foil and bake for 30 minutes.
18. Remove the foil and bake until the top is golden-brown and edges are bubbling, an additional 10–15 minutes.
19. Garnish with parsley and let cool for at least 10 minutes before slicing.

Notes/Additions

Tip: Cook lasagna noodles al dente (tender but still firm) by boiling 1–2 minutes less than the package directions. This keeps them from getting mushy and gives your lasagna the best texture.