This year, Easter was all about simplicity for everyone! No big family dinners, no lavish celebrations, and just a few simple courses. In the intimacy of our homes, we spent this holiday trying not to think about what is happening in Italy and now all over the world! Personally, I still chose to give myself and my husband a moment of cheerfulness by setting a nicely decorated table, adding a small bouquet of flowers picked from the pots on our balcony, and cooking this fantastic lasagna. The choice, as always, fell on a unique vegetarian main course rich in flavors, thanks to the vegetables that enrich it layer by layer. Furthermore, although lasagna is often traditionally topped with béchamel, I preferred to opt for a cherry tomato sauce, excellent homemade pesto, and ricotta flakes here and there, which I tell you, will not leave you disappointed! This lasagna will be perfect for all occasions, and you can enrich it every time with the seasonal vegetables you have available, just like I did!

All “vegetarian” recipes are free of meat and/or fish (Note: there may be the use of other animal-based protein foods, such as eggs and cheese).

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Electric oven
Cuisine: Italian

Ingredients:

10.5 oz Egg green lasagna
5.3 oz fava beans (freshly shelled and peeled)
5.3 oz green beans (already cleaned and cut into pieces)
5.3 oz broccoli (cleaned tops)
12.3 oz tomato sauce (in my case cherry tomatoes)
8 cherry tomatoes
7 oz Genoese pesto
10.5 oz sheep ricotta
2 cups cups vegetable broth
2.8 oz Parmigiano Reggiano DOP (grated)
to taste nutmeg
to taste salt
to taste black pepper

Preparation:

In a medium-sized pan, start arranging the first layer by spreading a few tablespoons of tomato sauce and pesto and 2 of vegetable broth. Then layer the lasagna sheets to cover the entire surface of the pan.
Cover the lasagna with a few more tablespoons of sauce and pesto. Add the halved cherry tomatoes and fresh fava beans after previously blanching them for 5 minutes in boiling vegetable broth.
Meanwhile, in a separate bowl, mix the ricotta with a pinch of salt, nutmeg, and a sprinkle of pepper.
Add a few spoonfuls of ricotta here and there and a sprinkle of grated Parmesan.
Create a second layer of lasagna, topped with more tomato sauce and pesto to cover them well, then add the snapped green beans, previously blanched in the same vegetable broth for 10 minutes.
Add a few more spoonfuls of ricotta and tomato sauce, and a sprinkle of grated Parmesan.
Finally, create a third layer of lasagna, topped with the remaining tomato sauce and pesto, then add the broccoli tops previously blanched in vegetable broth for 8 minutes.
Finish off with more ricotta flakes and the remaining grated Parmesan.
Bake in the oven at 356°F (180°C) for 30 minutes. If necessary, drizzle with a little vegetable broth. Then turn on the grill and cook for another 5 minutes to brown the surface.
And voilà…your green lasagna with vegetables and ricotta flakes are ready to be enjoyed!
Enjoy from Fefe’s kitchen!