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Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes.

• 4 tablespoons unsalted butter, plus more for greasing the pan
• 1/3 cup all-purpose flour
• 4 cups whole milk, plus more if needed
• 1 teaspoon fine sea or table salt, plus more to taste
• 1/4 teaspoon freshly grated nutmeg
• 1 bay leaf
• 1/2 cup grated Parmesan
• 2 garlic cloves, finely grated or minced
• 3 tablespoons extra-virgin olive oil
• 1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
• Fine sea or table salt and freshly ground black pepper
• 1/2 cup frozen peas (no need to thaw)
• 1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
• 2 leeks, white and light green parts, cleaned and thinly sliced
• 1 teaspoon fennel seeds
• 1/4 teaspoon red-pepper flakes
• 8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
• 1 lemon, zested and juiced
• 32 ounces whole-milk ricotta (about 4 cups)
• 1 1/2 cups grated Parmesan
• 3/4 cup grated Pecorino Romano
• 12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
• 8 ounces whole-milk mozzarella, thinly sliced

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