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Easter lasagne with broad beans bacon and pecorino cheese

Easy and delicious

by Ada Parisi
5 min read
Lasagne pasquali: fave pancetta e pecorino

Also this year my Easter lasagna: this time with broad beans bacon and pecorino cheese. A simple but really delicious recipe. For the occasionand I prepared these white lasagna in a plumcake mold. The effect is amazing and different from the usual, because the lasagna is served upside down and are completely wrapped in pasta. So they look like a closed casket that hides a greedy surprise: a creamy filling with bechamel, rolled bacon, fresh broad beans and sheep's caciotta. Very simple and quick to prepare, and with the homemade lasagna dough both with the ready ones that you find in the refrigerated counter of all supermarkets.

On my YouTube channel also find the video step by step recipe of Easter lasagna with bacon and pecorino beans, with the procedure to completely coat the mold with the dough for lasagna. Among the inevitable Easter recipes on my table lasagna always find a special place, because they can be declined in many different ways, Also in spring. For example,, you've already tried the LASAGNE WITH BROAD BEANS, PEAS AND ASPARAGUS? And those with ASPARAGUS AND PUMPKIN FLOWERS? Not to mention those with the FRIED ZUCCHINI SICILIAN STYLE.

Among other things, broad beans, peas, asparagus are the symbolic vegetables of spring and Easter, some’ such as coralline salami or egg appetizers. And if you have not yet found the right idea for the Easter and Easter Monday menus, or 25 April, have a look at 18 SPRING DISHES NOT TO BE MISSED AT EASTER, to TRADITIONAL EASTER APPETIZERS, at EASTER RECIPES NOT TO BE MISSED WITH ASPARAGUS. Is, for those who do not renounce tradition, here are the 10 BEST RECIPES WITH LAMB OR KID. I just have to wish you a good day and leave you to this recipe that has given me great satisfaction.

Lasagne pasquali: fave pancetta e pecorino


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )


400 grams of fresh egg sheets for ready-made lasagna or homemade

500 grams of fresh broad beans (net weight)

little Virgin olive oil

thyme or mint, to taste

200 grams of rolled or coppad bacon

200 grams of sheep's caciotta

grated Parmigiano Reggiano and/or Pecorino Romano, to taste

ground black pepper, to taste

FOR béchamel:

1 liter of fresh whole milk

100 grams of flour type double zero

80 grams of butter

salt and nutmeg, to taste


butter and bread crumbs for the mold (only if you use a plumcake mold and want to unmold the lasagna)


Easter lasagna: broad beans bacon and pecorino cheese

Before preparing easter lasagna with broad beans, bacon and pecorino cheese you have to make the béchamel sauce. You can safely prepare it even a day in advance and store it in the refrigerator, covered with foil for food contact.

For the bechamel, heat the milk without bringing it to a boil. In another pan melt the butter over low heat. Remove from heat and incorporate all the flour into the melted butter, stirring a smooth mixture without lumps. Cook the mixture for a few minutes on a very low heat, stirring constantly, then pour the hot milk a little at a time stirring until the liquid is completely absorbed before adding more. When you have poured all the milk, season with salt and cook stirring constantly until the béchamel sauce thickens. Add a little nutmeg, If you like. Cover with plastic wrap for food in contact and allow to cool.

Brown the bacon rolled up in a hot pan without any other fat until it becomes crispy, as you see in VIDEO RECIPE. Cut the cheese into small pieces. Sauté the beans in a pan with extra virgin olive oil, salt and pepper. You just have to burn them for a few minutes. If you find large fresh broad beans, I suggest you also remove the second peel. Instead, you can use the smallest ones with the second peel without problems. When cooked (5-7 minutes) add a little thyme or mint. Allow to cool.

If you have decided to prepare the lasagna in a regular baking tray, you already know the procedure: alternate layers of lasagna sheets with béchamel sauce, broad beans, pieces of crispy bacon and grated Parmesan or pecorino cheese. Until the ingredients are exhausted and completing the last layer with only the béchamel sauce and a little grated Parmesan cheese. In this case, you can cover the pan with a sheet of aluminum foil and cook the lasagna for 30 minutes in a preheated static oven at 180 degrees, then discover and gratin it under the grill for another 5 minutes or until golden brown.

If you want to do the lasagna in plumcake mold as I did, look at the VIDEO RECIPE. You have to butter the mold carefully and then cover it with breadcrumbs. Coat the mold with lasagna sheets, so that they come out of the edges and that, once everything is completed, can be folded in the center to close the lasagna. Proceed as usual with the layers alternating béchamel sauces, broad beans, slices of crispy bacon, cheese, parmesan and/or pecorino cheese and sheets of pasta until the ingredients are exhausted. Once all the layers are done (minimum 4), cover with a sheet and fold in the center those that come out of the mold. Seal by smearing a little béchamel sauce on the surface.

Preheat the oven to 180 degrees static and cover the lasagna with a sheet of aluminum foil: cook for 30 minutes, then remove the aluminum and cook for another 5 or 10 minutes in grill function. Before unmolding the lasagna, let it cool for a few minutes at room temperature. Pass a blade along the edges and unmold the Easter lasagna. Bon appétit!

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