Spring Vegetable Lasagna with Creamy Cheese Fondue

Spring Vegetable Lasagna

Category: Main Courses
Servings: 6

Ingredients:

Instructions:

1. Prepare the Cheese Fondue:

   • Start by preparing the cheese fondue. Cut the Fontal cheese into cubes and place them in a food processor. Blend until finely chopped.
   • Heat the milk in a small saucepan over low heat, allowing it to come close to boiling.
   • Once the milk is hot, remove the saucepan from the heat, and add the chopped Fontal cheese. Stir until the cheese has fully melted and the mixture is smooth and creamy without lumps. The fondue is now ready.

2. Prepare the Vegetables:

   • Wash and peel the asparagus stalks, removing the tough ends and trimming them. Cook the asparagus in a dedicated asparagus steamer, keeping the tips above the water level, for just a few minutes until they remain crisp-tender.
   • Once the asparagus has cooled slightly, slice the stems into round discs.
   • Wash the zucchini and eggplant, removing the ends, then slice them lengthwise into 2-3mm thick slices.
   • Preheat a grill or grill pan and cook the zucchini and eggplant slices for a few minutes on each side, just until grill marks appear.
   • Wash the snap peas (or green beans) and trim off both ends. Steam them briefly, leaving them slightly crisp.
   • Clean the zucchini blossoms, removing the stems and pistils gently.

3. Prepare the Vegetable Sauté:

   • In a large frying pan, heat a generous splash of extra virgin olive oil over medium heat. Add the anchovies, draining them from their oil and mashing them lightly into the pan.
   • Add the garlic clove, crushed, and sauté for a minute.
   • Add the cherry tomatoes, cooking them until they are soft but still hold their shape. Stir in the basil, breaking it by hand as you add it to the pan.
   • Add the sliced asparagus stems, the snap peas, and continue to sauté briefly until everything is well mixed and slightly tender.

4. Assemble the Lasagna:

   • Preheat the oven to 180°C (160°C for a fan oven).
   • Start layering the lasagna by placing a sheet of lasagna pasta at the bottom of a baking dish.
   • Top the pasta with a portion of the sautéed vegetables and then add a layer of grilled zucchini and eggplant slices.
   • Pour a portion of the Fontal cheese fondue over the vegetables, followed by a sprinkling of the mozzarella and provolone cheese.
   • Repeat the layering process, finishing with the final layer of lasagna sheets and topping with the reserved asparagus tips, zucchini blossoms, and a sprinkle of grated Parmigiano Reggiano DOP.

5. Bake the Lasagna:

   • Bake the lasagna in the preheated oven for 30-40 minutes if using static heat or 20-30 minutes if using fan-assisted heat. The top should be golden and bubbling.
   • Once cooked, remove the lasagna from the oven and let it rest for a few minutes before serving.

6. Serve:

   • Slice and serve the lasagna warm, garnished with fresh basil for an extra touch of flavor.

Tips for Success:

• Feel free to substitute any of the vegetables with seasonal alternatives, such as bell peppers or peas.
• If you prefer a lighter lasagna, consider using whole wheat lasagna sheets or skipping the fondue for a simpler béchamel sauce.
• For added richness, sprinkle some extra grated Parmigiano Reggiano on top just before baking.

Nutritional Information:

• Calories: Approximately 450 per serving
• Fat: 24g
• Protein: 21g
• Carbohydrates: 34g
• Fiber: 5g
• Sodium: 500mg

This Spring Vegetable Lasagna combines fresh, vibrant vegetables with creamy cheese, creating a perfect dish for a springtime meal. Ideal for family gatherings or a dinner party, it’s both nutritious and indulgent. The combination of mozzarella, provolone, and Fontal cheeses adds a rich flavor that complements the crisp vegetables, making this lasagna a delightful vegetarian option that everyone will enjoy.