Spring Vegetable Lasagna

17/11/2023

Vegetable Spring Lasagna is a light and colorful version of the classic Italian dish, perfect for the spring season. Here’s how to prepare it:

Ingredients

9-12 sheets of lasagna (pre-cooked or oven-ready)
500 g of spring vegetables (such as zucchini, carrots, asparagus, fresh peas)
250 g of ricotta cheese
200 g of mozzarella
100 g of grated Parmesan cheese
Béchamel sauce (about 500 ml)
Salt and pepper to taste
Extra virgin olive oil
A pinch of nutmeg (optional)
Fresh basil (for garnish)

Preparation

Begin by cleaning and cutting the vegetables into small pieces or strips. In a large pan, heat a little oil and sauté the vegetables for about 5-7 minutes until they are tender but still crisp. Season with salt and pepper to taste.
Prepare the béchamel sauce following your favorite recipe or simply heat the ready-made one. If you like, add a pinch of nutmeg for an extra touch.
Take a baking dish and grease the bottom with a little oil or béchamel sauce. Place a first layer of lasagna sheets. If you are using pre-cooking sheets, you might want to follow the package instructions for pre-boiling in water.
On top of the lasagna, distribute some of the vegetables, then spoonfuls of ricotta, pieces of mozzarella, a sprinkling of Parmesan cheese, and cover with a bit of béchamel sauce.
Repeat the process until all ingredients are used up, making sure to finish with a layer of béchamel sauce and a generous handful of Parmesan cheese.
Bake in a preheated oven at 180 °C for about 20-25 minutes or until the surface becomes golden and crispy.
Let the lasagna rest for a few minutes before cutting and serving, garnished with fresh basil leaves.

Curiosity

The word “lasagna” comes from the Greek “lasanon” which initially indicated the pot in which the dish was cooked. Over time, it began to designate the dish itself. Spring lasagna is a relatively recent variant that moves away from the classic recipe with ragù and béchamel to embrace the lightness and freshness of seasonal vegetables.