Spring Vegetable Lasagna Recipe
Lasagna is a go-to dinner option for many people, and for good reason. It’s easy to make, delicious, and can be customized to fit any taste. If you’re looking for a new take on this classic dish, then you should definitely try out this spring vegetable lasagna recipe. With fresh, seasonal vegetables and a creamy sauce, this lasagna is the perfect dish to welcome the warmer weather.
Ingredients:
– 1 box of lasagna noodles
– 1 lb. of asparagus, trimmed and cut into 1 inch pieces
– 1 lb. of spring peas, shelled
– 2 cups of ricotta cheese
– 1 cup of freshly grated Parmesan cheese
– 2 eggs
– 1/4 cup of chopped fresh parsley
– 1/4 cup of chopped fresh basil
– Salt and freshly ground black pepper
– 2 cups of béchamel sauce (recipe below)
Béchamel sauce:
– 4 tablespoons of unsalted butter
– 1/4 cup of flour
– 2 cups of milk, at room temperature
– Salt and freshly ground black pepper
Instructions:
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil, then add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking.
3. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, eggs, parsley, basil, salt, and pepper. Mix well.
4. In another mixing bowl, combine the asparagus and spring peas. Mix well.
5. To make the béchamel sauce, melt the butter in a medium-sized saucepan over low heat. Add the flour and whisk constantly for 2-3 minutes, until the mixture is smooth and bubbling. Slowly add the milk, whisking constantly to prevent lumps. Cook for another 2-3 minutes or until the sauce has thickened. Season with salt and pepper to taste.
6. Spread a thin layer of the béchamel sauce on the bottom of a 9×13 inch baking dish.
7. Lay one layer of lasagna noodles in the baking dish, then spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the vegetable mixture, and 1/4 of the béchamel sauce. Repeat this process two more times, ending with a layer of lasagna noodles.
8. Pour the remaining béchamel sauce over the top of the lasagna, making sure to cover everything evenly.
9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the lasagna is golden brown and bubbly.
10. Let the lasagna cool for a few minutes before slicing and serving.
Conclusion:
This spring vegetable lasagna recipe is the perfect meal to celebrate the outdoors and the warmer weather. Bursting with fresh, seasonal vegetables, and balanced with a creamy béchamel sauce, it’s a dish that everyone will enjoy. So go ahead and try this recipe out and savor the flavors of spring!
