A strange spring this year with warm days and autumnal, indeed cold days, but the market already offers us fresh vegetables like asparagus, broad beans, and peas, and today I prepared these delicious spring lasagna, tasty and full of vegetables that we devoured as a family…
If you want to prepare this baked first course in your kitchen, follow these steps and you’ll taste such goodness!
This baked pasta full of vegetables is a very appetizing first course that the whole family will enjoy!
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I also have a free WhatsApp channel with a sweet and a savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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SPRING LASAGNA
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: baking dish 8 x 12 inches approximately
- Cooking methods: Oven
- Cuisine: Italian
Ingredients SPRING LASAGNA
- 9 oz fresh pasta for lasagna
- 10.5 oz broad beans
- 7 oz asparagus
- 2 carrots
- 2 oz peas
- 1 leek
- 16 oz béchamel sauce (my recipe in the notes)
- to taste Butter (for the baking dish)
- to taste Parmesan cheese (grated)
- to taste Extra virgin olive oil
- to taste salt and pepper
Tools SPRING LASAGNA
#adv
- Baking Pan
- Saucepan
- Knife
Preparation Recipe Spring Lasagna
Prepare the vegetables by putting some water in a saucepan and, once it boils, blanch the broad beans. Drain and peel them, keeping them aside for a while.
Clean the asparagus and boil them for about ten minutes.
Scrape the carrots and dice them.
Remove the green part, the bottom part, and the outermost leaves of the leek.
Chop it and sauté it in a pan 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 peas.
Let it cook for a few more minutes, seasoning the vegetable mix with salt.
Butter the oven dish a little for the spring lasagna and place a first layer of fresh egg pasta for lasagna on the bottom.
Add some of the vegetables and then the béchamel, sprinkling everything with grated Parmesan cheese.
Continue layering the various mixtures until the ingredients are used up.
Bake the stuffed baked pasta by placing the dish in a preheated oven for about 30/35 minutes or according to your oven’s characteristics.
Once cooked, take the lasagna out of the oven, let them rest for a few minutes, then serve them at the table with more grated cheese. Enjoy your spring lasagna!
Annalisa
Advice and notes
Regarding baked pasta, I suggest other lasagna recipes::
ARUGULA, ZUCCHINI AND GOAT CHEESE LASAGNA
RADICCHIO AND TALEGGIO LASAGNA
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