White lasagne with asparagus pumpkin flowers and stracchino, with a creamy turmeric béchain of beautiful golden color. These vegetarian lasagna are delicious and easy to make and I propose them as a first course for Easter lunch. So colored green, white and yellow, they really bring a spring refulus to the table. I used turmeric to make part of the colored béchase, but you can also leave the white béchase white. Pumpkin flowers will be able to color everything with their yellow and orange.
Since this year too we have to spend Easter at home, alone, maybe a vegetarian and colorful lasagna can bring a little joy. These vegetarian white lasagna with pumpkin flowers and asparagus are really creamy, because between layers there's also the stracchino, which makes it even softer and more gluttonous. In perfect contrast to the asparagus that, instead, must stay crunchy.
Easter Menu 2021: some idea
If I may recommend an Easter menu, you could serve as an appetizer the SCRAMBLED EGGS WITH ASPARAGUS, to stay on the same colors, or the SCOTTISH EGGS if you have a very lively appetite. Then these white lasagna with pumpkin flowers and asparagus and, if you don't want to give up tradition, the BAKED KID WITH POTATOES or that STEWED. As for dessert, PASTIERA NAPOLETANA for everyone, maybe with a nice WEAVE DÉCOR. Is, for the little ones, the Cuddura sicilian dove-shaped.
If you feel like baked pasta but different from this I refer you to my article with 15 IDEAS OF LASAGNE AND BAKED PASTA FOR THE HOLIDAYS, where you will surely find some delicious recipe that inspires you. And to the many OF RECIPES LASAGNE that I have experienced in recent years. Have a good day!
a pack of fresh sheets for lasagna
a bunch of pumpkin flowers
a bunch of asparagus
120 grams of grated Parmigiano Reggiano DOP
400 grams of stracchino
ground black pepper, to taste
20 grams of butter
extra virgin olive oil, to taste
a gallon of whole milk
80 grams of butter
80 grams of flour 00
turmeric powder (Optional), to taste
Salt, to taste
Lasagna with pumpkin flowers and asparagus are quick and easy to prepare. The only thing that will engage you a little bit is the béchase. Melt the butter over low heat, add the flour and stir until you get a homogeneous mixture (Red). Heat the milk without bringing it to a boil. Cook the roux over very low heat always stirring. Pour the milk flush and in small quantities over the butter and flour roux, stirring quickly with the hand whisk until you get a lumpless batter.
Once all the milk has been incorporated, regular salt and cook over low heat, stirring constantly, until the béchase has thickened. If you want to use turmeric, divide the béchase into two containers: add the turmeric to a part of the béchasal by dosing it so that it turns golden yellow.
Clean the asparagus by eliminating the most extreme part of the stem, too hard, and peel the stem. Cut the stem into washers and leave the tips intact. Sauté asparagus in extra virgin olive oil, adding a pinch of salt and a little black pepper. Clean pumpkin flowers by washing them thoroughly and drying them.
Put a little béchae on the bottom of a high-edged baking tray, then cover with a first layer of fresh lasagna. Add some asparagus, stems and tips, and some raw pumpkin flowers. Spread a little turmeric béchamelle on the vegetables, part of the stracchino, sprinkle with grated Parmesan cheese. Continue until the ingredients are exhausted, alternating the normal béchase with the turmeric béchae.
Get to the last layer, cover the lasagna with the white béchase, harmoniously distribute a few tips of asparagus and a few pumpkin flowers and decorate with a little turmeric béchapmelle. Complete with a little Parmigiano Reggiano and a few flakes of butter.
Cover the lasagna with foil and cook at 200 degrees for 20 minutes. Remove aluminum paper, lower the temperature to 180 degrees and cook for another 10-15 minutes, then insert the grill function so that a crust is form on the lasagna. Churn out lasagna with pumpkin flowers and asparagus, let stand for 5 minutes and serve. Bon appétit!