1 hour 30 min
Spring lasagna with seasonal vegetables
For the dough
200 g of 100% Italian Wheat - type 0 flour
2 medium eggs
For the stuffing
200 g of fresh asparagus
1 leg of celery
Parmigiano Reggiano q.s.
1 knob of butter
For the bechamel
1 l of whole milk
60 g of butter
60 g of flour
Nutmeg to taste
First prepare the egg pasta: on the worktop pour the flour forming a fountain with a hole in the center, add the eggs, the salt and knead energetically for 3/4 minutes. When you get a ball with a smooth and homogeneous consistency, flour it and let it rest covered with a cloth for about 30 minutes.
In the meantime, clean and dice the vegetables, then cook them in a non-stick pan with a drizzle of oil until they get golden but keeping them crunchy.
Proceed with the preparation of the béchamel: in a saucepan, make the butter melt, add the flour and mix. Add the boiling milk, mix with a whisk and cook for a few minutes. Once ready, add salt and add the nutmeg to taste.
After the resting time of the dough, cut it into 5/6 parts and pass them in the dough sheeter several times to create the lasagna.
At this point you can proceed with the composition of the lasagna: on the bottom of a baking dish pour a thin layer of bechamel, then place a layer of pasta, cover with more bechamel, add the vegetables and Parmesan and repeat the steps until you finish the ingredients. Sprinkle the top layer with Parmesan cheese and add a few knobs of butter to make the lasagna more golden, then bake in static mode at 200° for 30/35 minutes.
In cooperation with The Diary of Sonia