Lasagna with Green Beans, Potatoes, and Peas
Category: Main Courses
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 500g |
| Flat Green Beans (Fagiolini Piattoni) | 400g |
| Potatoes | 400g |
| Peas | 400g |
| Fresh Spring Onions (Cipollotti Freschi) | 300g |
| Thyme | 2 sprigs |
| Parsley | 2 sprigs |
| Mint | 2 sprigs |
| Parmigiano Reggiano DOP (Grated) | To taste |
| Vegetable Broth | 500ml |
| Fresh Spring Onions (Cipollotti Freschi) | 300g |
| Butter | 50g |
| All-purpose Flour (00 Flour) | 50g |
| Nutmeg | To taste |
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:
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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!
