This springtime lasagna is a unique twist on a classic comfort dish with its vibrant flavors and fresh ingredients. Infused with a luscious green pesto sauce, this lasagna features the unexpected duo of caramelized leeks and bright, fresh herby mint, making it a perfect transition from the cold, heavy meals of winter to the light, refreshing tastes of spring. Join iconic home cook, Harrison Wallace, and myself as we guide you through this culinary journey. This springtime lasagna is sure to impress you + your guests while using the spring season’s best ingredients — let’s get cookin’!
**Recipe adapted from Alexandra Dudley
LASAGNA ASSEMBLY
350g fresh mozzarella, roughly torn
12 sheets lasagna pasta sheets
100-130g Parmesan, finely grated
Kosher salt, to taste
Freshly cracked black pepper + minced Italian flat leaf parsley, for serving
GREEN PESTO SAUCE
2 large leeks (approx. 350g once sliced)
320g spinach
200g crème fraiche
Fresh mint leaves, add as many as you prefer! I used about 7-9 leaves
1.5-2oz fresh basil leaves
Generous splash of white wine
3-4 generous tbsp water
Kosher salt, to taste
Freshly cracked black pepper + minced Italian flat leaf parsley, for serving
BÉCHAMEL SAUCE
70g butter, salted!
70g flour
1200g milk
130g Parmesan, finely grated
1/4 whole nutmeg, finely grated
Salt + freshly cracked black pepper to taste
Instructions
Heat oven to 400 F.
Dice leeks into quarter thick pieces and heat good glug of olive oil in a wide deep frying pan over medium high heat. Add the leeks to the pan and cook gently until caramelized (about 10 minutes). After about 10 minutes has passed, add in the spinach directly into the pan. Allow to cook down and add couple tablespoons of water + generous splash of white wine to help wilt the spinach down and add flavor. Once wilted, turn heat down to low and allow to hang out while we work on béchamel sauce.
Melt butter in a separate large saucepan. Allow to brown slightly (about 5-8 minutes) and then add in the flour, whisking vigorously with a wooden spoon. Add in the milk in increments, continuously whisking as you add. Once all the milk has been added, stir in the grated parmesan and nutmeg. Turn the heat down to low and allow the sauce to thicken for about 5-10 minutes, stirring occasionally.
Add the caramelized leeks and spinach, a dollop of the béchamel sauce, the creme fraiche, pinch of salt, mint and basil leaves to a high speed blender. Turn on and blend until smooth, slowly pouring in water to achieve the consistency you desire. (I like my sauce on the thicker side, so I only used about 3/4 cup of water.)
Spread some of the béchamel sauce into the bottom of a baking dish (9x13 works great!). Layer lasagna sheets, then green sauce, then torn mozzarella, grated parmesan, and then repeat the process until you’ve run out of ingredients. Top the final layer with extra grated parmesan, mozzarella, and freshly cracked black pepper.
Bake for 45 minutes until bubbling and golden brown. Broil for the last 5 minutes to get those gorgeous crispy edges!
Allow the lasagna to rest for about 10 minutes before serving. Be sure to pour yourself a glass of wine and enjoy in good company!
