A somewhat strange spring this year, with warm days alternating with still cool ones, but the market already offers the new vegetables such as asparagus, broad beans and peas and today I prepared these spring lasagnas, tasty and full of vegetables that we devoured as a family …
If you feel like bringing a seasonal, colorful and flavorful dish into the kitchen, this is the perfect recipe for you: try it and I look forward to your comments!
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SPRING LASAGNA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: baking dish approx. 8 x 12 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients RECIPE SPRING LASAGNA
- 9 oz fresh egg lasagna sheets
- 11 oz broad beans (fava beans)
- 7 oz asparagus
- 2 carrots
- 1/3 cup peas
- 1 leek
- 2 cups béchamel (my recipe in the notes)
- as needed Butter (for the baking dish)
- as needed Parmigiano Reggiano (grated)
- as needed Extra virgin olive oil
- as needed Salt and pepper
Tools RECIPE SPRING LASAGNA
#adv
- Baking Dish
- Saucepan
- Knife
Preparation Recipe Spring Lasagna
Let’s prepare the vegetables by putting water in a saucepan and when it reaches a boil, blanch the broad beans. Drain them and peel them, setting them aside for the moment.
Clean the asparagus and boil them for about ten minutes.
Peel the carrots and cut them into small dice.
Remove the green tops, the bottom part and the outermost leaves of the leek.
Chop it and sauté it in a skillet with a little extra virgin olive oil.
Then add the carrots and continue cooking for another 4-5 minutes.
Add the asparagus, cut into pieces, and after about 3 minutes add the broad beans and the peas.
Let the vegetable mix cook for a few more minutes, seasoning with salt as needed.
Butter the baking dish a little (mine on offer with a smaller tray you can see here) for the spring lasagna and place a first layer of fresh egg pasta for lasagna on the bottom.
Add part of the vegetables and then some béchamel, sprinkling everything with grated Parmigiano Reggiano.
Continue layering alternating the different mixtures until you have used all the ingredients.
Bake the filled oven pasta by placing the dish in a preheated oven for about 30-35 minutes, or according to your oven’s characteristics.
When cooked, remove the lasagna from the oven, let it rest a few minutes, then serve with additional grated cheese. Enjoy your spring lasagna! Annalisa
Tips and notes
Regarding baked pasta, I suggest other lasagna recipes:
LASAGNA WITH ARUGULA, ZUCCHINI AND GOAT CHEESE
RADICCHIO AND TALEGGIO LASAGNA
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