No-Frills Vegetable Lasagna
6 servings
45 minutes
Intertwined layers of beautiful country-style lasagna and tender vegetables that you can cook, bake, and serve in just one pan.
1
Preheat the oven to 200 degrees (gas mark 6).
2
Wash, trim, and slice the leek, then place it in a large shallow baking pan over medium-low heat with butter and a little olive oil.
- Leek: 1 piece
- Olive oil: 50 g
- Butter: 30 ml
3
Trim the woody ends off the asparagus, then chop it finely and add the stems to the pan, leaving the tips for later.
- Green asparagus: 500 g
4
Season with sea salt and black pepper, then sauté over medium-low heat for 10 minutes or until the vegetables are sweet, soft, and appetizing, stirring regularly and adding a little water if necessary.
- Salt: to taste
- Ground black pepper: to taste
5
Pour in the flour, add mustard, and slowly pour in the milk to make a white sauce, then let it sit for a few minutes to thicken.
- Wheat flour: 50 g
- English mustard: 2 teaspoons
- Milk: 800 ml
6
Add peas and green beans and leave to heat. Meanwhile, chop the mint leaves coarsely and add them to the pan.
- Frozen green peas: 300 g
- Green beans: 300 g
- Fresh mint: 15 g
7
Slightly mash the vegetables with a potato masher, then grate 70 grams of parmesan and cheddar into the pan and add the tops of the asparagus.
- Parmesan cheese: 80 g
- Cheddar cheese: 80 g
- Green asparagus: 500 g
8
Cut the lasagna sheets into small pieces, mix well to coat them with sauce and separate them. Then pull up a few sheets to create the top layer. Use the back of a spoon to make several indentations.
- Lasagna dough: 250 g
9
Chop the almonds, sprinkle them over the lasagna, then grate the remaining parmesan and cheddar. Finally, drizzle with olive oil and sprinkle with grated lemon zest.
- Almond: 50 g
- Parmesan cheese: 80 g
- Cheddar cheese: 80 g
- Olive oil: 50 g
- Lemon zest: to taste
10
Bake for 20–25 minutes or until golden brown and bubbly. Serve with pesto.
- Pesto: to taste