Again on my quest to rest from the roast meats and ham, post Christmas. I have a another vego dish to share. I think this recipe would be best in Spring where you could get everything fresh. But since it’s Summer, I just went with a few frozen friends to get there.
So this lasagne is pretty light compared to your heavier Winter varieties. The colours look amazing when it’s served too. Lovely fresh green bits in amongst a creamy white sauce.
1 Medium Zucchini, thinly sliced
2 Bunches Asparagus
1/2 Cup Broadbeans
1/2 Cup Baby Peas
1/2 Cup Spinach
1 Packet Dried Lasagne Sheets
1/2 Cup Parmesan Cheese
Olive Oil Spray
- White Sauce
1/3 Cup Plain Flour
4 1/2 Cups Milk
Preheat oven to 180C (350F). Prepare all of your green ingredients and cheeses ready for assembly. As you will need to work quickly when you white sauce is ready.
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in salt and nutmeg.
Spray base of lasagne dish and layer pasta as the base. Top with white sauce and layer zucchini, sprinkle parmesan and crumbled ricotta. Repeat layers switching for the different green ingredients. Keep the asparagus for your top layer and cover liberally with white sauce. Top with remaining parmesan and pop into the oven for 40 minutes. The lasagne is ready when the top is golden brown and the pasta sheets have cooked through.
Stand for 10 minutes before serving. Slice into squares and plate up.
We had ours with a fresh pear, rocket and gorgonzola salad. The top of mine looks a little wonky as I ran out of lasagne sheets towards the end and had to make do. They curled up and created a rather crunchy layer. It didn’t look pretty but at least it tasted good!