White Lasagna

cooking.nytimes.com

Btoddday

subheading: FOR THE BÉCHAMEL:

4 tablespoons unsalted butter, plus more for greasing the pan

⅓ cup all-purpose flour

4 cups whole milk, plus more if needed

1 teaspoon fine sea or table salt, plus more to taste

¼ teaspoon freshly grated nutmeg

1 bay leaf

½ cup grated Parmesan

2 garlic cloves, finely grated or minced

subheading: FOR THE FILLING:

3 tablespoons extra-virgin olive oil

1 bunch asparagus, ends trimmed, cut into ¾-inch pieces

Fine sea or table salt and freshly ground black pepper

½ 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

¼ 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)

1½ cups grated Parmesan

¾ 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

Directions at cooking.nytimes.com

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