Easter lasagne with broad beans bacon and pecorino cheese

Procedure

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!