• 1 hour 30 min
  • Low

Spring lasagna with seasonal vegetables

For the dough
200 g of 100% Italian Wheat - type 0 flour
2 medium eggs
Salt q.s.
For the stuffing
200 g of fresh asparagus
1 carrot
1 onion
1 courgette
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
Sale q.s.
Pepper q.s.
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

subscribe to the newsletter

Stay updated with Grandi Molini Italiani

Insert your email address in the box below

To complete the download you need to login