Spring, still artichoke season — so why not prepare a nice baked pea and artichoke lasagna, a plant-based recipe.
It’s still a bit early for fresh peas, so I used organic frozen peas.
I much prefer plant-based béchamel, very light with oil, simply seasoned with salt and nutmeg.
If you want a colored béchamel you can prepare it with pumpkin as in these lasagne with pumpkin béchamel and peas.
Also interesting is baked pasta with turmeric béchamel.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for homemade spinach fresh pasta
- 5 oz spinach (cooked and squeezed)
- 11 oz durum wheat semolina (re-milled)
- 1 pinch sea salt
- 1 tsp extra virgin olive oil
- 4 1/4 cups soy milk
- 1 cup type 2 flour (organic)
- 4 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 pinch nutmeg
- 2 cups peas (cooked)
- 5 artichokes (pan-cooked in wedges)
- 2 tbsp gondino (optional)
- 1 shallot
Tools
- Baking dish
Preparation — Pea and artichoke lasagna
First, prepare the green lasagna dough with the cooked spinach.
Take the 5 oz of cooked and squeezed spinach and blend it.
In a bowl pour the semolina flour and place the spinach purée and the pinch of salt in the center.
Knead well by hand or with a stand mixer until you have a smooth dough ball, then let it rest.
Roll the pasta sheets with a pasta machine and set them aside covered in the refrigerator.
Prepare the béchamel: toast the flour and the extra virgin olive oil in a saucepan for a couple of minutes.
Pour in the soy milk, add the salt and nutmeg, and whisk until it boils.
Lower the heat and continue stirring the béchamel until it becomes thick. Transfer to a bowl and cover with a plate.
Assemble your lasagna. Pour a tablespoon of béchamel on the bottom of the baking dish, then cover with the green lasagna sheets, a layer of béchamel, peas and artichoke wedges, grated gondino, and continue layering until finishing with béchamel, peas and artichokes.
Bake for 40 minutes at 356°F until golden.
Tips
If you have leftover pea and artichoke lasagna you can keep it in the refrigerator, well covered, for a couple of days.
