rich Lasagne
Bakery products from Italy
Lasagna spring
Lasagna spring
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
ono managed to find the peas and broad beans, asparagus and no shortage also came the first zucchini flowers, so we have a nice spring Lasagna. You can also add other vegetables, but I recommend you definitely put fresh peas, asparagus and zucchini flowers!
preparation
step 1
Start by opening and cleaning the peas and broad beans. Take care, the beans are peeled. Then also clean the asparagus and cut into small pieces, putting aside the tips.
step 2
Cut the onions into slices and put them to fry in a pan with some olive oil and a pinch of salt, then add the peas and asparagus, without tips.
step 3
Fry a little bit, then add the tomato puree, peeled and stretched with a little 'of water.
step 4
Put a few leaves of basil, stir and let go until the sauce has thickened, but not too much.
step 5
For the sauce put the flour in a saucepan then add to the wire always milk, stirring with a hand whisk.
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step 6
When the flour is completely dissolved, put the saucepan on the stove, a moderate flame, stirring constantly, let it thicken.
step 7
Just thickens remove the pan from the stove and add the salt and nutmeg.
step 8
At this point we can start composing the Lasagna. Take a baking dish and imburratela.
step 9
ul bottom put a little bit of sauce and bechamel, then the first layer of dough, sauce, bechamel sauce, mozzarella, parmesan, the tips of the asparagus and zucchini flowers open ..
step 10
Continue until you are there just below the edge of the pan. Finish the top layer with a good sprinkling of grated Parmesan cheese.
step 11
Bake the Lasagna in a preheated oven at 220 ° C for 30min static covered with silver paper, after 20min remove the silver paper in such a way that it creates a crust.