The Lasagna with tomato, peas and provola is that dish that smells like home, of an oven on Sunday and of waiting in front of the glass while the surface turns golden and irresistible. It’s a simple but surprising version, able to combine the sweetness of peas, the intensity of tomato and the creamy stringiness of provola in a balance that satisfies everyone.
On my blog Delizie alla cannella I like to share recipes that speak of family and conviviality, and this lasagna is exactly that: reassuring, rich but not heavy, perfect both for Sunday lunch and for a special dinner prepared in advance.
The base is a tomato sauce scented with basil, gently cooked with garlic and crushed peeled tomatoes, just long enough to become velvety and intense. Making it even more indulgent are the peas, sautéed in butter and combined with diced cooked ham, for a filling that adds color and flavor to every layer.
And then provola: diced inside to create that stringy effect we love so much, and sliced on top for a gratinated cover that in the oven becomes pure temptation. Layer after layer, between lasagna sheets, creamy béchamel and fresh basil, a rich and harmonious dish takes shape.
The result? A soft, fragrant and incredibly enveloping lasagna that holds together perfectly when cut and delivers all the flavor of the most authentic Italian cooking at the first bite.
If you are looking for a lasagna different from the classic ragù version, but equally satisfying, this is the ideal recipe: simple to prepare, loved by children and capable of winning over even the most demanding guests. Make it once and it will become one of your signature dishes.
Also try these other tasty lasagnas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 438.78 (Kcal)
- Carbohydrates 11.69 (g) of which sugars 6.11 (g)
- Proteins 20.58 (g)
- Fat 34.35 (g) of which saturated 7.69 (g)of which unsaturated 3.68 (g)
- Fibers 4.24 (g)
- Sodium 1,274.48 (mg)
Indicative values for a portion of 257 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lasagna with tomato, peas and provola
- 9 oz lasagna sheets
- 1 1/4 cups San Marzano tomatoes
- 3 oz cooked ham (prosciutto cotto), diced
- 1 cup peas, fresh, cooked in a pan
- 9 oz smoked provola, diced
- 2/3 cup béchamel sauce
- 1 1/2 tbsp butter
- 1 clove garlic
- 5 pinches salt (about 5/8 tsp)
- 4 tbsp extra virgin olive oil
- leaves basil
Preparation of Lasagna with tomato, peas and provola
In a saucepan, lightly brown the garlic clove with three tablespoons of oil, then add the peeled tomatoes. Add three pinches of salt, crush them slightly with a fork and let cook for about 15 minutes over moderate heat. At the end of cooking, scent with a few fresh basil leaves.
Meanwhile, in another pan, lightly brown the diced cooked ham and set it aside.
In the same pan melt a knob of butter, add the peas, salt and cook for a few minutes. Then add the ham and mix well. Turn off the heat.
Cut the provola into cubes, leaving a few whole slices for the surface.
Spread a ladle of tomato sauce and a little béchamel on the bottom of a baking dish.
Place a first layer of lasagna sheets and fill with tomato sauce, béchamel, peas with ham and cubes of provola. Finish with chopped fresh basil.
Continue with a second layer in the same way. End with a final sheet layer, cover with the remaining tomato and béchamel, add the provola slices and a drizzle of extra virgin olive oil.Bake in a preheated conventional oven at 356°F for about 30 minutes, until the surface is golden and melty. Let rest a few minutes before serving.
Storage of the tomato lasagna with peas and ham
The lasagna with tomato, peas and provola can be stored in the refrigerator, well covered with cling film or inside an airtight container, for 2-3 days.
Before serving, I recommend reheating it in the oven at 338°F for about 10-15 minutes, so it will become soft and stringy like just made.
You can also freeze it:
Cooked, already portioned, for about 2 months.
Raw, assembled in the baking dish, covered carefully. In this case you can bake it directly from frozen, adding 10-15 minutes to the cooking time.
Related recipes
Lasagna alla bolognese traditional recipe
Lasagna with potatoes and porcini
FAQ
Can I use frozen peas?
Of course, they work perfectly. Just add them directly to the pan still frozen and extend the cooking time slightly.
Can I substitute the provola?
Yes, you can use well-drained mozzarella or scamorza. The important thing is to choose a cheese that guarantees a stringy effect without releasing too much water.
Can I make it vegetarian?
Absolutely yes. Just remove the cooked ham: the lasagna with tomato, peas and provola will still be rich and flavorful.
How do I get a well-gratinated surface?
In the last 5 minutes you can switch on the grill/broiler function, but keep an eye on it so it doesn’t darken too much.
Can I prepare the lasagna with tomato, peas and provola in advance?
Yes, it is perfect to prepare a few hours in advance or even the day before. Store it in the fridge and bake shortly before serving or reheat it in the oven.
