Home » Spring White Lasagna with beans, peas and asparagus

Spring White Lasagna with beans, peas and asparagus

A vegetarian baked pasta easy to prepare

by Ada Parisi
5 min read
Lasagne bianche primaverili

How to prepare white lasagna with asparagus, beans and peas

Spring and vegetarian white lasagna with fava beans, peas and asparagus, the Easy recipe for a first course with all the vegetables of this beautiful season. The lasagna I am one of the The most popular first courses of Italian cuisine and these White lasagna are a cool, spring-like variation of the Traditional lasagna with meat sauce. Super simple and creamy, How can you sell in the VIDEO RECIPE on my YouTube channel.

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 are the Spring lasagna with peas, Asparagus and fresh broad beans: are a riot of shades of green. Peas, Asparagus, broad beans. Obviously, a must-have Creamy béchamel sauce, enriched with pecorino cheese which gives it a touch of flavor that compensates for the sweetness of the vegetables. And a few touches of cheese.

If you are looking for Easter menus, Also take a look at all the EASTER RECIPES WITH BROAD BEANS and at EASTER RECIPES WITH ASPARAGUS. In addition to UNMISSABLE FIRST COURSES FOR EASTER and to the EASTER APPETIZERS WITH EGGS.

Alternatives to vegetarian lasagna

To enhance the flavors of the vegetables, I decided to make some Vegetarian Spring White Lasagna. If you can't give up meat, You can add some’ pan-fried bacon. Very easy to prepare, I used to prepare these Spring White Lasagna A fresh egg puff pastry. You can find it in the refrigerated counter of every supermarket, But if you want to make it at home, try mine RECIPE FOR EGG PASTA homemade.

I guarantee you that This white spring lasagna will amaze you for 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 how WHITE LASAGNA WITH BROAD BEANS, BACON AND CHEESE. Is, if you are still looking for some ideas for original lasagna, check out all my OF RECIPES LASAGNE. Have a good day!

Lasagne bianche primaverili


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


Fresh lasagna (if you want them in the house found here the recipe with doses)

1,2 litres of whole milk

80 grams of flour 00

60 grams of butter


a pinch of nutmeg

a bunch of asparagus

300 grams peas (net weight)

250 grams of beans (net weight)

2 spring onions

black pepper

extra virgin olive oil

pecorino cheese PDO

grated Parmigiano Reggiano PDO

unripened cheese (Asiago PDO, scamorza etc)

some flakes of butter


To prepare the vegetarian spring white lasagna you must first prepare the béchamel 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, if necessary adjust salt.

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. Sauté the spring onion with the asparagus stalks in a pan with a drizzle of extra virgin olive oil. After 5 minutes, 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.

Vegetarian and spring white lasagna with asparagus, beans and peas

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 and add a few diced cheese. Repeat the sequence of layers until all ingredients: Four layers are enough.

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. If your béchamel sauce is too thick, You can pour a few tablespoons of vegetable broth into the corners of the pan: This will prevent the lasagna from drying out excessively during cooking.

Cover the surface with aluminum foil and bake for about 25 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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Maïté la Basque 26 March 2024 - 09:21

Hello Ada
merci pour cette recette , en prévision des fêtes de Pâques .
Amicalement, 1st

Ada Parisi 26 March 2024 - 10:41

Bnnjour Maite, thank you so much for always following me and my recipes! Please, let me knowe if you try it! Happy Easter! ADA

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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