Baked lasagna is the Sunday recipe, the dish that brings the family to the table. There are many variations for the seasoning of this pasta, with meat sauce, with pesto, with fish, and others, while béchamel sauce is always present in all. This time I decided to cook Baked Lasagna with Vegetables with mixed seasonal vegetables, zucchini, asparagus, carrots, Tropea red onions, and sun-dried tomatoes in oil, cut into julienne and sautéed in a pan first. The result was so good that I’ll make them again soon.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 516.40 (Kcal)
- Carbohydrates 49.86 (g) of which sugars 11.14 (g)
- Proteins 18.95 (g)
- Fat 29.11 (g) of which saturated 14.67 (g)of which unsaturated 8.61 (g)
- Fibers 5.03 (g)
- Sodium 811.96 (mg)
Indicative values for a portion of 355 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
- 1 1/2 cups all-purpose flour
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 4 1/4 cups milk
- 2/3 cup flour
- 2/3 cup butter
- 1 pinch nutmeg
- 1/2 tsp fine salt
- 2 Tropea red onions
- 6 zucchini
- 1.1 lbs asparagus
- 1 3/4 oz sun-dried tomatoes in oil
- 2 carrots
- 2 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 1 oz Pecorino Romano (grated)
- 1 oz Parmigiano Reggiano DOP (grated)
Tools
- Kitchen Scale
- Kneading Board
- Pasta Machine
- Pan 11 inches
- Baking Dish 10×7 inches
Steps
Pour the flour onto the kneading board, make the classic well, pour in the eggs, oil, salt and start mixing with a fork, then continue with your hands. Form a dough ball that, covered with a cloth, should rest for 30 minutes.
Bring the milk to a boil, meanwhile melt the butter in a small pan and as soon as it is melted and off the heat, pour in the flour with salt and nutmeg all at once and put back on the heat using a whisk to remove lumps. Pour the roux into the boiling milk and continue stirring, let it simmer for a few minutes and turn off.
Slice the Tropea onions and put them in the pan with the oil. Stir and add the julienned zucchini, obliquely cut asparagus, sun-dried tomatoes, and carrots also into sticks. Salt and let cook on low heat with a lid until the vegetables are almost cooked but still crunchy.
With the pasta machine, roll out the dough until you reach the penultimate notch and cut it into rectangular pieces. Bring a pot of salted water to boil, blanch 4 pieces at a time, collect them and cool them in cold water. In the baking dish that will go in the oven, make a base of béchamel, place two sheets of lasagna, cover with some vegetables, sprinkle the grated cheese and cover with béchamel. Repeat these operations until finished, ending with béchamel and cheese. Set the oven to static mode at 392°F and bake in the middle rack. Bake for 50 minutes until a nice crust forms on the surface.
Storage
Storage
Baked Lasagna with Vegetables can be stored in the fridge and the next day, when reheated, they are even tastier.
FAQ (Questions and Answers)
What other vegetables can be used?
You can use champignon mushrooms and bell peppers, or more wintery vegetables like Romanesco broccoli and radicchio.
