Spring lasagna. 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. Of course the inevitable bechamel, enriched with pecorino cheese that gives a touch of flavor that balances the sweetness of the vegetables. Very easy to prepare, I combined with a homemade egg and the mixture I put parsley powder, but you can safely use the normal supermarket fresh lasagna. I guarantee that this dish will surprise you with style and elegance, but for gluttony. Take advantage of the period of asparagus, of broad beans and peas to try this lasagna and then tell me.
Ingredients for 8 people:
- 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
- 4 tablespoons flour (about 80 grams)
- 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 as required
- salt and extra virgin olive oil as required
- pecorino stagionato PDO as required
- some flakes of butter
Prepare the bechamel: 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 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 bechamel. Cover with a layer of lasagne, then deploy some asparagus, peas and beans. Season the bechamel and sprinkle with grated pecorino. Repeat until all the ingredients are: three layers are sufficient. Decorate the last layer properly balanced with vegetables and add some butter. Pour in the corners of the pan a few tablespoons of vegetable broth. Cover with foil and bake for about 20 minutes, then remove foil and bake 5 minutes or until the surface of the lasagna will not be lightly browned.