Fresh Vegetable Lasagna with Green Beans, Potatoes, and Peas

Lasagna with Green Beans, Potatoes, and Peas

Category: Main Courses
Serves: 6

Ingredients

Instructions

To prepare these delightful lasagna with green beans, potatoes, and peas, follow these steps to achieve a dish that is both hearty and full of fresh flavors:

1. Prepare the Vegetables:

   • Start by washing the spring onions thoroughly. Trim and finely slice them.
   • Peel the potatoes and cut them into small cubes. Place them in a bowl of water to prevent them from browning.
   • Wash the flat green beans (fagiolini) and remove both ends, then slice them into small strips.
   • Finally, wash the peas and set them aside.

2. Cook the Spring Onions:

   • Heat a little olive oil in a pan over medium heat. Add the sliced spring onions and cook until soft and tender.
   • Season with salt and pepper to taste. Once cooked, transfer the spring onions to a food processor and blend until smooth. Set aside.

3. Cook the Potatoes and Vegetables:

   • In a large pan, heat a bit of olive oil with a garlic clove to infuse the oil.
   • Add the drained potato cubes and cook for about 10 minutes, adding a little vegetable broth as needed to prevent the potatoes from drying out.
   • Next, add the peas, flat green beans, and the sliced green beans. Continue to cook for another 5 minutes, ensuring the vegetables remain crisp-tender. Do not overcook; they should retain some texture.

4. Prepare the Bechamel Sauce:

   • In a saucepan, melt the butter over low heat. Add the nutmeg and stir continuously with a whisk until the mixture becomes creamy and free of lumps.
   • Once smooth, remove from heat and gradually stir in the hot vegetable broth until well incorporated.
   • Return the pan to low heat and let the sauce cook for about 15 minutes, stirring occasionally, until it thickens to a creamy consistency. Add salt to taste.

5. Combine and Assemble the Lasagna:

   • Once the bechamel sauce is ready, blend it with the pureed spring onion mixture to create a smooth, flavorful sauce.
   • Preheat your oven to 180°C (350°F) for a static oven or 160°C (320°F) for a fan-assisted oven.
   • Grease a 30×20 cm baking dish with olive oil. Spread a layer of the spring onion-flavored bechamel sauce at the bottom.
   • Layer the lasagna sheets vertically on top of the sauce to create an even base. Follow with another layer of the vegetable mixture, then cover with more sauce.
   • Repeat the layering process until all ingredients are used, finishing with a layer of sauce on top.

6. Bake the Lasagna:

   • Place the lasagna in the preheated oven and bake for 30-40 minutes in a static oven, or 20-30 minutes in a fan-assisted oven. The lasagna should be golden on top and bubbling.
   • Once done, remove from the oven and let it cool slightly before serving.

7. Serve and Enjoy:

   • Garnish the lasagna with a sprinkle of grated Parmigiano Reggiano and fresh herbs like parsley, mint, and thyme.
   • Serve warm and enjoy the fresh, rich flavors of this vegetable-packed lasagna!

This delicious and wholesome lasagna with green beans, potatoes, and peas is perfect for a comforting family meal or as the centerpiece of a special occasion. The combination of tender vegetables and creamy sauce will surely delight all your guests!