Vegetable Lasagna
6 servings
45 minutes
Vegetable lasagna is a delicate and aromatic dish of Italian cuisine that captivates with its rich flavor and texture. Its roots go back centuries when traditional lasagna was made with meat, but over time variations for vegetable lovers emerged. In this recipe, fresh seasonal vegetables like asparagus, leeks, and green peas create a rich taste and pleasant juiciness. Combined with a delicate sauce based on milk and mustard and a subtle mint aroma, the dish becomes even more refined. Baked lasagna sheets form a multilayered texture soaked in a creamy cheese crust with added almonds for a light crunchy note. Vegetable lasagna is perfect for both family dinners and festive tables where it is served with green salad and fragrant pesto, creating an unforgettable harmony of flavors.
1
Preheat the oven to 200 degrees.
2
Wash, trim, and chop 1 leek, place it in a large shallow baking dish, and sauté over medium-low heat with 50 grams of unsalted butter and a little olive oil.
- Leek: 1 piece
- Unsalted butter: 50 g
- Olive oil: to taste
3
Place 500 grams of asparagus, trim the woody ends, then chop finely and add the stems to the pan, leaving the tips for later.
- Asparagus: 500 g
4
Season with sea salt and black pepper, then sauté over medium-low heat for 10 minutes or until a sweet, soft, and appetizing crust forms, stirring regularly and adding a little water if necessary.
- Sea salt: to taste
- Ground black pepper: to taste
5
Add 50 grams of regular flour, then 2 teaspoons of English mustard and slowly pour in 800 ml of semi-skimmed milk to make a thick white sauce, then let it sit for a few minutes to absorb.
- First-grade wheat flour: 50 g
- English mustard: 2 teaspoons
- Milk: 800 ml
6
Add 300 grams of peas and beans and leave to warm up. Chop coarsely and mix with the leaves of 0.5 bunch of fresh mint (15 g).
- Frozen green peas: 300 g
- Frozen green beans: 300 g
- Fresh mint: 15 g
7
Chop the vegetables for 1 minute using a potato masher, then grate 70 grams of parmesan and cheddar and add the asparagus tips.
- Parmesan (Parmigiano Reggiano): 80 g
- Cheddar cheese: 80 g
8
Separate the lasagna sheets to make several layers. First, lay down the first layer, then spread and smooth the filling. Repeat this several times.
- No-boil lasagne sheets: 250 g
9
Chop the almonds to create a mix of small and large pieces, then sprinkle grated parmesan and cheddar cheese (10 g each) on top. Finally, drizzle with olive oil and add a few pieces of lemon zest (optional).
- Blanched almonds: 50 g
- Parmesan (Parmigiano Reggiano): 80 g
- Cheddar cheese: 80 g
- Olive oil: to taste
- Lemon zest: to taste
10
Bake for 20-25 minutes or until golden brown and bubbly. Serve with a small amount of pesto sauce (optional), topped with crispy green salad and parmesan if desired.
- Pesto: to taste
- Green salad leaves: to taste
- Parmesan (Parmigiano Reggiano): 80 g