Summer Vegetable Lasagna
8 servings
25 minutes
Summer vegetable lasagna is a harmony of fresh flavors and lightness, perfect for warm days. This Italian masterpiece combines the juiciness of greens with the tenderness of cottage cheese and cream, creating a creamy texture. Asparagus, green peas, and beans add freshness, while mint and lemon zest provide a hint of zestiness. Anchovies add a subtle salty note that deepens the flavor of the vegetables. The lasagna is baked to a golden crust, achieving an appetizing crunch. It can be served as a main dish at a summer dinner or picnic, accompanied by light white wine or fresh herbs. It's not just food; it's a summer celebration in every fork!
1
Preheat the oven in grill mode to 220 degrees.
2
Chop the green onion finely.
- Green onions: 30 g
3
Pour the anchovy oil into a large skillet over high heat, then add green onions and anchovies.
- Olive oil: 45 ml
- Salted anchovies in oil: 15 g
- Green onions: 30 g
4
Crush the garlic with a garlic press directly into the pan and mix everything well.
- Garlic: 6 cloves
5
Lay the asparagus in a row, trim the tough ends, then chop finely and add the stems to the pan, leaving the tops for later.
- Green asparagus: 700 bunchs
6
Season with sea salt and black pepper, add 1 tablespoon of boiling water and cook for a few minutes or until softened, stirring occasionally.
- Salt: to taste
- Ground black pepper: to taste
7
Add peas and green beans to the pan, then coarsely chopped mint leaves and cream. Grate half of the lemon zest finely.
- Frozen green peas: 500 g
- Green beans (frozen): 300 g
- Fresh mint: 60 g
- Cream: 300 ml
8
Mash everything coarsely in a pan using a fork or potato masher, then season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
9
Pour in the broth and bring to a boil, then add half of the cottage cheese - the consistency should be creamy and fluffy.
- Vegetable broth: 300 ml
- Cottage cheese: 500 g
10
Place a deep oven-safe skillet over medium heat. Spoon a quarter of the vegetable mixture to cover the bottom of the pan, then layer lasagna sheets on top and generously sprinkle with parmesan. Repeat layers with the remaining vegetables and pasta, finishing with a layer of lasagna sheets.
- Lasagna dough: 500 g
- Parmesan cheese: 70 g
11
Mix the remaining cottage cheese with 1 tablespoon of water to loosen it, then spread it evenly over the top of the lasagna.
- Cottage cheese: 500 g
12
Sprinkle the remaining asparagus tips with a little oil, then place them on the lasagna, pressing down with the back of a spoon to compact.
- Green asparagus: 700 bunchs
- Olive oil: 45 ml
13
Sprinkle with thyme leaves, drizzle with olive oil, and generously sprinkle with parmesan.
- Fresh thyme: 4 sprigs
- Olive oil: 45 ml
- Parmesan cheese: 70 g
14
Increase the heat under the pan to maximum and cook until the lasagna starts bubbling, then place under the grill for 8 minutes or until golden brown.