White spring vegetable lasagna
Laura in the Kitchen · ♥ 4.3K likes · 99.2K views · 14 min video
Read about lasagna sheets in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp extra virgin olive oil
- ½ cup fresh peas
- ½ bunch asparagus
- 8 tbsp butter
- 8 tbsp flour
- 4 cup milk
- 2½ cup ricotta
- 3 cup low moisture mozzarella
- 9 oz no-boil lasagna noodles
- 1 whole shallot
- baby zucchini
- 1 box frozen chopped spinach
Heat extra virgin olive oil in a large skillet and add the shallot.
The spring vegetables
- salt
Slice the zucchini into little coins and cut the trimmed asparagus small; add both to the shallot with a pinch of salt and cook 5 to 6 minutes until tender.
- fresh parsley
- basil
Add the peas and cook a couple of minutes to keep their colour; add another pinch of salt.
Stir in the thawed, rinsed frozen spinach and the chopped parsley and basil just to warm through; salt well, since the no-boil pasta gets no salted water. Set aside.
Finishing the filling with spinach
Bechamel: cook equal parts butter and flour into a roux for about a minute, until no raw flour remains.
Making the bechamel
- salt
- pepper
- nutmeg
Add the milk, season well with salt and pepper, and cook until thick; then add a pinch of nutmeg and taste for salt.
- 1 whole egg
- salt
- pepper
Mix the ricotta with an egg as a binder, salt and pepper.
Grease a 9x13 pan and line the bottom with a little bechamel; lay four no-boil noodles slightly overlapping, breaking pieces to fill corner to corner.
Assembling the layers
- parm
Add a good layer of sauce, half the vegetable filling, half the ricotta, a third of the mozzarella and grated parm; repeat the layer once.
Top with a last layer of about five noodles, the remaining sauce smoothed to coat the pasta, the remaining mozzarella and a lot of parm.
The top layer
Bake covered with aluminum foil in a preheated 375F oven for 45 minutes.