Spring White Lasagna with beans, peas and asparagus

White lasagna with asparagus, beans and peas

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!


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  • 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, some’ 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 little olive oil half of spring 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 in pan with oil the rest of the onion 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’ of bechamel. Cover with a layer of lasagne, then distribute a little’ Asparagus, peas and beans. Sprinkle with grated Parmesan cheese. Repeat the sequence of layers until all ingredients: three layers are sufficient. Decorate the top layer harmoniously with the vegetables and add some butter and some more’ pecorino and Parmesan grated. 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!

Spring White Lasagna with beans, peas and asparagus
Spring White Lasagna with beans, peas and asparagus

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Vanamonde May 10, 2016 at 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 at 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 at 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 at 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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