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Lasagna with Green Beans, Potatoes, and Peas

17/11/2023

This is a springtime, vegetable-rich variant of the classic lasagna. Here is the recipe for making lasagna with green beans, potatoes, and peas:

Ingredients

  • 250 g of fresh lasagna sheets
  • 200 g of green beans
  • 200 g of potatoes
  • 150 g of fresh or frozen peas
  • 400 ml of béchamel sauce
  • 100 g of grated Parmesan cheese
  • Salt and pepper to taste
  • Nutmeg to taste
  • Extra virgin olive oil

Preparation

  1. Cleaning and cooking vegetables: Clean the green beans by removing the ends and cut them into pieces of about 2-3 cm. Peel the potatoes and dice them. Cook the green beans and potatoes in boiling salted water for about 10 minutes. Add the peas and continue cooking for another 5 minutes or until all the vegetables are tender.

  2. Béchamel sauce: Prepare the béchamel sauce in a saucepan, adding salt, pepper, and a sprinkle of nutmeg to taste for flavor.

  3. Preparing the lasagna: Grease an ovenproof dish with some oil and lay down the first layer of lasagna sheets. Spread some of the cooked vegetables (green beans, potatoes, and peas) on top, then pour over some of the béchamel sauce. Sprinkle with grated Parmesan cheese.

  4. Layering: Repeat the process, creating several layers of lasagna, vegetables, béchamel, and Parmesan until the dish is filled, finishing with a layer of béchamel and a generous sprinkle of Parmesan cheese.

  5. Baking: Preheat the oven to 180 °C and bake the lasagna for about 30-40 minutes or until the surface is golden and crispy.

  6. Resting: Let the lasagna rest for about 10 minutes before serving. This will make it easier to cut the portions.

Did you know?

Lasagna with green beans, potatoes, and peas offers a different way to enjoy this traditional Italian dish, usually rich in ragù and béchamel sauce. The introduction of vegetables makes the dish lighter and more colorful, suitable for the spring season or for those who want a more balanced meal.