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Lasagna spring

ingredients

servings

5

Lasagne, pasta

500 grams

Diced peeled tomatoes

500 grams

Canned tomato sauce, without salt

500 grams

Peas

1 cup

Raw broad beans

1 cup

Field asparagus

200 grams

Red spring onions

3 unit

Basil

4 leafs

Type 00 wheat flour

2 spoons

Full fat milk

500 grams

Nutmeg

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Mozzarella cheese

250 grams

Grated Parmesan cheese

5 spoons

Courgette flowers

8 unit

Bakery products from Italy

Lasagna spring

Lasagna spring

vegetarian with gluten with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lasagna spring

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!

Lasagna spring step 1

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.

Lasagna spring step 2

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.

Lasagna spring step 3

step 3

Fry a little bit, then add the tomato puree, peeled and stretched with a little 'of water.

Lasagna spring step 4

step 4

Put a few leaves of basil, stir and let go until the sauce has thickened, but not too much.

Lasagna spring step 5

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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Lasagna spring step 6

step 6

When the flour is completely dissolved, put the saucepan on the stove, a moderate flame, stirring constantly, let it thicken.

Lasagna spring step 7

step 7

Just thickens remove the pan from the stove and add the salt and nutmeg.

Lasagna spring step 8

step 8

At this point we can start composing the Lasagna. Take a baking dish and imburratela.

Lasagna spring step 9

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 ..

Lasagna spring step 10

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.

Lasagna spring step 11

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.

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