It’s a holiday, so this is a bit of a project. I highly suggest you make a few of the components ahead of time for easy assembly! It will all come together quickly after that. This is intended to be a main course, in place of the typical ham or lamb we have found on our Easter tables for decades. It’s herbaceous and lemony, rich so it feels special, and uses spring’s best veggies, lots of leeks and abundant garlic.

This is vegetarian, but full of dairy. For our gluten free folks, Jovial Foods makes great brown rice lasagna noodles that have been tested and taste just as lovely as the original. They also sell fresh GF lasagna noodles near the fresh pesto at Whole Foods and have an almond flour version in the freezer section.

Not wanting a 13x9 pan of lasagna for a crowd? However, you can freeze single servings for later! We can also do this for 4ish in an 8” square. I would halve the veggie mixture (even though having leftovers of this is great to scramble into eggs or mix into pasta), bechamel and cheese for the top, but when tested, found I still liked the yields for the ricotta layer and green sauce.

Our dairy-free folks, I would not try all DF swaps here. I would suggest trying our Salmon with Smashed Potatoes, our Buttermilk Chicken, Cauliflower Steaks or the Sausage and Tot Frittata for mains.