Lasagna with Peas and Speck, a classic for Sunday family lunches or special occasions. A simple first course, perfect for celebrations, ideal for Easter if you’re looking for a quick, fresh and tasty recipe with a few simple steps. I used frozen peas for this version, but fresh or canned peas also work well. Obviously cooking times change depending on the vegetable you choose, but in any case it remains a quick first course to prepare. As an alternative to peas, you can use another vegetable of your choice. I preferred these because they please everyone and, paired with speck, they make the perfect contrast between the sweetness of the peas and the smoky, intense flavor of the speck. And now, let’s go to the kitchen together, because the Lasagna with Peas and Speck will be ready in a click!
If you’re interested in other lasagna recipes, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 522.31 (Kcal)
- Carbohydrates 45.92 (g) of which sugars 10.55 (g)
- Proteins 22.82 (g)
- Fat 28.04 (g) of which saturated 14.36 (g)of which unsaturated 8.81 (g)
- Fibers 3.02 (g)
- Sodium 2,336.50 (mg)
Indicative values for a portion of 135 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
- 9 oz egg lasagna sheets
- 1 1/4 cups frozen peas
- 3 oz speck, diced
- 1 oz white onion
- 2 tbsp extra virgin olive oil
- 8 oz mozzarella
- 1/4 cup grated Parmesan
- salt (to taste)
- pepper (to taste)
- 2 cups milk
- 1/3 cup all-purpose flour
- 4 tbsp butter
- 1/4 cup grated Parmesan
- salt (to taste)
- nutmeg (to taste)
Tools
- High-sided saucepan
- Cutting board
- Knife
- Frying pan
- Whisk
- Baking dish
Steps
First, peel and chop the onion. Sauté it in a pan with the oil and the speck. As soon as the speck is golden and the onion softened, add the peas. Season with salt and pepper and cook covered for 8 minutes, stirring occasionally.
Meanwhile prepare the béchamel. Warm the milk in a small saucepan. Melt the butter and add the flour all at once. Stir and add the roux to the previously warmed milk. Cook the béchamel for about ten minutes, until it has thickened, stirring constantly with a hand whisk to prevent lumps. Then add salt, nutmeg and the grated cheese and stir again. If any lumps form, blend the béchamel with an immersion blender.
Cut the mozzarella into cubes and assemble the lasagna. Grease a baking dish with a little oil. Spread some béchamel and lay down the first lasagna sheet. Add the peas and speck mixture, a little béchamel and some mozzarella cubes. Continue this way until all the ingredients are used up.
Bake the lasagna in a preheated oven at 392°F (static mode) for 40 minutes and then for another 5 minutes under the broiler.
Storage and tips for lasagna with peas and speck
Lasagna with peas and pancetta can be prepared in advance and stored in the refrigerator for 1 to 2 days in a covered container. You can also assemble the tray ahead of time and freeze it for up to 1–2 months. When needed, thaw in the refrigerator, then bake as directed in the recipe.
FAQ Questions and Answers for lasagna with peas and speck
What can I use instead of pancetta?
Alternatively, you can use diced speck or cooked ham.
How can I substitute the mozzarella?
Instead of mozzarella, you can use scamorza (mild or smoked) or another type of cheese you prefer.
