Choose Spring Vegetable Lasagna to Switch Your Winter Menu: Two Inevitable Recipes!

Chronologically, spring is here! Even if our gardens are still reluctant to emerge due to the last frost. In our thoughts, everything is green, around and in front of us, on our plates. This is why a homemade spring lasagna recipe should contain more leafy and healthy ingredients for a balanced meal. Choose spring vegetable lasagna from our combinations discovered on social networks.

Spring vegetarian lasagna to boost your immunity!

This Italian flavor has become so universal that everyone enjoys it without regret. There is a wide choice of what to place between the layers of the rectangular pastry sheets. Starting with meat, fish, and seafood and alternating with an easy-to-make vegetarian lasagna recipe at home: The lasagna suggestions with spring veggies are endless.

When Roman-era Epicurean chef Apicus advocated a recipe that used pancake batter and layers of meat or fish, he could hardly assume the dish’s lasting success.

What is lasagna without bechamel?

Spring vegetables lasagna complemented by bechamel sauce cheese vegetables spices

Surprisingly, lasagna without dough exists but without the famous bechamel, no! We’re sure what you have is worthy of a real balch, but why not modify it with some regular toppings: white cheese or yellow cheese, chopped green leaves for color and seasoning to give it spiciness. This way, every time you serve spring lasagna to your loved ones, they’ll be happy to rediscover it more and more.

Choose our vegetable spring lasagna!

Spring vegetable lasagna may contain lactose with wheat milk gluten

Although this spring vegetable lasagna recipe may contain gluten, wheat, milk, and lactose, it contains only 606 calories. Zucchini is mandatory in the spring variants, so don’t miss this one.

The ingredients you will need are: 30g butter, 1 cup plain flour, 1½ cups milk, 1 package asparagus, trimmed, thickly sliced, 2 zucchini, sliced ​​into strips, 2 green onions, cut into 8cm pieces, 1 handful of spinach English, 10 slices dried instant lasagna, 1 cup frozen peas, 250g fresh ricotta, 2 Roma tomatoes, thinly sliced, 2/3 cup chopped fresh basil, 1 cup shredded pizza cheese and extra basil leaves for serving.

Spring vegetable lasagna makes the béchamel sauce green

1. Preheat the oven to 200°C / 180°C.

2. Melt the butter in a small saucepan over a medium heat. Add flour and cook, stirring, for 1 minute or until bubbles. Remove from heat and gradually stir in the milk until smooth. Return to heat. To cook, stir constantly for 3 minutes or until sauce boils and thickens. Remove from heat and season with salt and pepper.

Spring vegetables lasagna with different spicy bechamel sauce

3. Bring salted water to a boil in a medium saucepan. Add asparagus, zucchini and onion and boil for 2 minutes. Lift with a perforated spoon to drain on absorbent paper. Add the spinach to the skillet and cook for 1 minute or until softened. Remove with a slotted spoon. Squeeze out the excess moisture when it’s cool enough to handle. Coarse chop.

Spring Lasagna Recipe Asparagus Zucchini Ricotta Peas

4. Cover the bottom of a 20cm x 28cm (8-cup) baking pan with 2/3 cup of bechamel. Layer 1/4 lasagna sheets, cut to fit. Spread mixture with asparagus, peas, and a third of the ricotta. Garnish with one-third of the remaining lasagna sheets, half of the spinach, and half of the remaining ricotta. Repeat until the end of the leaves. Distribute the rest of the bechamel on the top layer. Arrange tomato and basil leaves on top. Sprinkle cheese.

Spring lasagna baked in the oven, tender golden pasta served with basil leaves

5. Place in the oven to bake for 45 minutes or until the pasta is golden and tender. Served with extra basil leaves.

Variety of vegetarian lasagna

Vegetable lasagna, spinach, carrots and radish blends perfectly with cheese

Spinach, carrots and radishes are perfectly combined with cottage cheese in the following recipe. Strictly respect the dosages of the ingredients below:

  • 1 tablespoon or more unsalted butter for the skillet
  • 2 1/2 cups low-sodium or no-chicken vegetable broth
  • 1 1/2 cups mascarpone cheese
  • 1 teaspoon minced fresh thyme
  • ½ teaspoon freshly chopped oregano
  • 1 teaspoon kosher salt
  • 8 cups tightly packed fresh spinach leaves (about 280 g)
  • 250gm uncooked lasagna slices
  • 3 cups carrots, turnips, and/or radishes, thinly sliced
  • 230 g crumbled ranch cheese

Five steps to making vegetarian lasagna

Add the spring lasagna to the oregano thyme broth and mix with salt

1. Preheat the oven to 190 ° C, grease a 23-33 cm baking tray with butter.

2- Whisk together stock and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, thyme and salt. Remove from heat.

3- Heat the remaining amount of butter in a large skillet over medium heat. Add spinach and cook, stirring, until softened, 2 to 3 minutes. Remove from heat.

Vegetable Spring Lasagna Garnish Spinach Mix Mascarpone Farm Cheese

4- Place 4 slices of lasagna in the prepared baking dish, overlapping them slightly. Garnish with 1/4 cup spinach and 3/4 cup vegetables. Pour 1 cup of mascarpone mixture and 1/3 cup of ranch cheese. Repeat to make 4 layers. Cover with a piece of aluminum foil coated with cooking oil.

5. Bake the lasagna for 25 minutes. Uncover and bake until edges begin to crisp, about 15 minutes longer. Leave it for 10 minutes before serving.

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