Almost vegetarian lasagna
6 servings
30 minutes
Almost vegetarian lasagna is a vibrant reimagining of the traditional Italian dish with a delicate blend of vegetables and aromatic ingredients. It features green asparagus, white beans, peas, anchovies, and green onions that create a rich, fresh flavor. Mint adds a light spicy note to the dish while the creamy cheese base makes it tender and warming. The lasagna embodies spring freshness yet remains hearty and cozy. Interestingly, anchovies add a subtle salty touch that harmonizes beautifully with parmesan and homemade cheese. This dish is perfect for both family dinners and elegant meals with guests. It is served hot with a glass of white wine or fresh lemonade to enhance the gastronomic pleasure.
1
We wash the asparagus, cut off the tops and bottoms. Set the tops aside and discard the bottoms (woody parts). Preheat the oven to 200 degrees.
- Green asparagus: 300 g
2
Pour olive oil into a hot skillet and add the asparagus.
- Olive oil: 5 tablespoon
- Green asparagus: 300 g
3
We crush 6 cloves of garlic.
- Garlic: 6 g
4
Chop the green onion and send it to the asparagus.
- Spring onion with bulb: 5 piece
5
Grate lemon zest directly into the pan and add 4 anchovy fillets with juice.
- Lemon zest: 1 piece
- Salted anchovies in oil: 4 pieces
6
After 15-20 minutes, we pour in the frozen peas and beans.
- Frozen green peas: 300 g
- White beans: 300 g
7
Pepper from the mill.
- Mixed peppercorns (four peppers): to taste
8
Adding mint.
- Fresh mint: 0.5 bunch
9
Fry for 10 minutes and add cream and chicken broth.
- Cream 20% fat: 250 g
- Chicken broth: 300 ml
10
Cover with a lid and bring to a boil.
11
Add half of the homemade cheese. Boil for 10 minutes.
- Farmer's cheese: 300 g
12
Place 1 ladle of the mixture on the heated baking sheet.
- Chicken broth: 300 ml
13
Place 3-4 sheets of lasagna on top of the mixture.
- No-boil lasagne sheets: 9 pieces
14
Sprinkle with grated Parmesan.
- Grated Parmesan cheese: 100 g
15
Again layer the mixture, then the lasagna sheets, parmesan, and repeat 2 more times.
- Chicken broth: 300 ml
- No-boil lasagne sheets: 9 pieces
- Grated Parmesan cheese: 100 g
16
On the last layer of lasagna sheets, we place the remaining homemade cheese mixed with water. We arrange the tops of the asparagus saved at the beginning and sprinkle with parmesan.
- Farmer's cheese: 300 g
- Green asparagus: 300 g
- Grated Parmesan cheese: 100 g
17
Place the baking tray in the oven for 10–20 minutes.