Lasagna is the Sunday recipe, the dish that brings the family to the table. There are many variations for the sauce of this pasta—meat sauce, pesto, fish, and others—while béchamel sauce is always present in all of them. This time I decided to make oven-baked lasagna with mixed seasonal vegetables: zucchini, asparagus, carrots, Tropea red onions and julienned sun-dried tomatoes in oil, briefly sautéed. The result was so good that I’ll make them again soon.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking time: 50 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 2/3 cups all-purpose flour (farina 00)
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1/3 tsp fine salt
- 4 1/4 cups milk
- 2/3 cups flour
- 5 1/2 tbsp butter
- 1 pinch nutmeg
- 1/2 tsp fine salt
- 2 Tropea red onions
- 6 zucchini
- 1.1 lbs asparagus
- 1.8 oz sun-dried tomatoes in oil
- 2 carrots
- 2 tbsp extra virgin olive oil
- 1/3 tsp fine salt
- 1 oz Pecorino Romano (grated)
- 1 oz Parmigiano Reggiano PDO (grated)
Tools
- Kitchen scale
- Dough board
- Pasta machine
- Skillet 11 in
- Baking pan 10 x 7 in
Steps
Pour the flour onto the work surface, create the classic well, add the eggs, the oil, the salt and start mixing with a fork, then continue with your hands. Form a dough ball which, covered with a kitchen towel, should rest for 30 minutes.
Bring the milk to a boil. Meanwhile, melt the butter in a small saucepan and, as soon as it has melted and is off the heat, add the flour with salt and nutmeg all at once and return to the heat using a whisk to remove lumps. Pour the roux into the boiling milk and, continuing to stir, let it simmer for a few minutes then turn off the heat.
Slice the Tropea onions and put them in the skillet with the oil. Stir and add the zucchini cut into julienne, the asparagus cut into diagonal pieces, the sun-dried tomatoes and the carrots also cut into sticks. Salt and let cook over low heat with a lid until the vegetables are nearly cooked but still crisp.
With the pasta machine roll the sheets until you reach the second-to-last setting and cut them into rectangular pieces. Bring a pot of salted water to a boil, blanch 4 sheets at a time, remove them and cool them in cold water. In the pan that will go into the oven make a base of béchamel, place two lasagna sheets, cover with some of the vegetables, sprinkle with grated cheese and cover with béchamel. Repeat these steps until you finish, ending with béchamel and cheese. Preheat the oven to 392°F (static mode) and place the pan on the middle rack. Bake for 50 minutes until a nice crust forms on the surface.
Storage
Oven-baked lasagna with vegetables keeps in the fridge and is even better reheated the next day.
FAQ (Questions and Answers)
What other vegetables can I use?
You can use button mushrooms and bell peppers, or more winter vegetables like Roman broccoli and Trevigiana radicchio.
