This fresh, verdant lasagna is perfect for when you have vegetarian guests. A combination of pesto, asparagus and spinach lends this lasagna its bright green color, while a homemade béchamel makes it super creamy and delicious. The recipe below is easy enough to make for a regular weeknight dinner but beautiful enough to serve to guests.
The key to making sure this recipe turns out perfectly is to remove as much water as possible from the main ingredients before assembling and baking. Quick-cooking the spinach and par-roasting the asparagus will do the trick nicely so that your lasagna turns out creamy, not watery.