Home » Spring White Lasagna with beans, peas and asparagus

Spring White Lasagna with beans, peas and asparagus

by Ada Parisi
5 min read
Lasagne bianche con asparagi, fave e piselli

Spring White Lasagna with beans, peas and asparagus, all vegetables this summer. The lasagna is one of the first best-loved Italian dishes and these white lasagna is a fresh and spring change Traditional lasagna with meat sauce. I do not see why eating lasagna only in winter. Indeed, I'd say the spring offers great opportunities to try new kinds of lasagna from vegetal hints and attractive colours, lighter than traditional but definitely no less tasty. And so here's the spring lasagna with peas, Asparagus and fresh broad beans: are a riot of shades of green: peas, Asparagus, broad beans. Obviously unfailing a creamy béchamel, enriched with pecorino cheese that gives a touch of flavor that balances the sweetness of the vegetables.


To enhance the flavors of the vegetables, I decided to make vegetarian lasagna: I was pointed out that some’ bacon there would be good, but in my opinion it would cover the taste of vegetables. That being said, You can add some’ bacon coppata browned in a pan, If you like the idea. Very easy to prepare, I paired this spring to a white lasagna made pasta dough at home and I put parsley powder, but you can safely use the normal fresh lasagna that you find in the supermarket chiller cabinet.

I guarantee that these spring white lasagna will amaze you with taste and elegance, but for gluttony. Among other things, They can be a way to make eating even the smallest vegetables. Take advantage of the period of asparagus, Broad beans and peas to try them out and then tell me. To enjoy all the dates of seasonal vegetables a look at my SPRING RECIPES and, if you are still looking for some ideas for original lasagna, check out all my OF RECIPES LASAGNE. Have a good day!

Lasagne bianche con asparagi, fave e piselli


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


a pack of fresh egg lasagne (But if you want to make them at home found here the recipe with doses)
1 litre of full cream milk
80 grams of flour 00
60 grams of butter
Salt, to taste
a bunch of asparagus
300 grams peas (net weight)
250 grams of beans (net weight)
2 spring onions
little parsley
a pinch of nutmeg
black pepper, to taste
extra virgin olive oil, to taste
pecorino cheese PDO, to taste
grated Parmigiano Reggiano PDO, to taste
some flakes of butter


To prepare for the spring white lasagna you must first make the white sauce: melt the butter in a saucepan over low heat. Remove the pot from the heat and add the butter to the flour, stirring with a whisk until it forms a roux (compound) smooth and homogeneous. Pour slowly the lukewarm milk, working with a whisk so that no lumps, and add salt. Cook over low heat stirring constantly: the béchamel sauce will thicken up and will be ready when will veil the spoon. Remove from heat and mix in a pinch of nutmeg, a little ground black pepper, adjust salt if necessary and add the grated cheese to your liking (consider that is a lasagna that turns the sweet, then pecorino cheese salt is used to compensate).

Clean the asparagus by removing the final part of the stalk, then peel them with a potato peeler. Set aside the tips and cut into chunks the rest of the stem. Finely chop the spring onion. Brown in a pan with a drizzle of extra virgin olive oil half the onion, then add the peas and broad beans. Add salt and cook over high heat for 7-10 minutes, by adding a little water if necessary, so they stay crunchy. Set aside. Brown the rest of the onion in a pan with the oil and add the asparagus. Add salt and cook for 7-10 minutes, adding a little water if necessary in this case, because even the asparagus must remain crunchy because we will continue to bake.

Preheat the oven to 180 degrees. Sprinkle the bottom of a baking dish with a little bechamel. Cover with a layer of lasagne, then deploy some asparagus, peas and beans. Sprinkle with grated Parmesan cheese. Repeat the sequence of layers until all ingredients: three layers are sufficient. Decorate the last layer harmoniously with the vegetables and add a few flakes of butter and a little more pecorino cheese and grated Parmesan cheese. Pour in the corners of the pan a few tablespoons of vegetable broth. Cover with foil and bake for about 20 minutes, then remove the aluminum and gratinating five minutes or until the surface of the spring will not be lightly browned lasagne white. Bon appétit!

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Vanamonde May 10, 2016 - 18:25

It's not that you forgot to write that the vegetables are sauteed? Otherwise what's the use of oil and scallion (and then I guess that would otherwise remain a little’ dure…)?

Ada Parisi May 10, 2016 - 19:51

Vanamonde Hi, Thank you for letting me reported. Obviously lacks the chapter on cooking vegetables and have already added. Unfortunately I had problems after the last update of wordpress that I created a bug in writing functions. In practice it does not save the text… and this must have happened with lasagna. in case I'm going to check on me the recipes of the past two weeks saw that since yesterday the problem seems solved with a new update. Thank you very much. ADA

Francesca chiappa April 13, 2017 - 14:08

Hi Ada, congratulations for your Blog always interesting.
I thought I'd make these Lasagna for the Easter lunch, in your opinion can I prepare everything on Saturday morning and then cook it on Easter Sunday ? Is there some trick to follow?
Thank you very much.

Ada Parisi April 13, 2017 - 14:13

Hello Francesca, Thank you so much for your words. Yes, You can prepare all Saturday morning, then cover well with plastic wrap and store in the refrigerator until ready to bake. Prepares a bechamel not dense, so while staying in the fridge does not dry out and that remain moist lasagna. Let me know, a hug and Happy Easter. ADA


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