ItalianEmilian
Green Lasagna
by Cucina con Ruben · 548K subscribers on YouTube
A vibrant green lasagna with asparagus, zucchini, and a herb-infused bechamel, layered with mozzarella and parmesan, topped with stuffed zucchini flowers.
- Difficulty
- medium
Ingredients
15 items- Asparagustips and rounds
- Zucchinidiced
- Spring Onionschopped
- Olive Oil
- Butterfor béchamel
- Flourfor béchamel
- Milkfor béchamel
- Basiltorn
- Minttorn
- Saltto taste
- Pepperto taste
- Mozzarelladiced or torn
- Parmigiano Reggianograted
- Lasagna Sheetslasagna sheets
- Zucchini Flowersstuffed with Parmesan
Method
- Cut the asparagus into tips and rounds; dice the zucchini.
- Sauté the chopped scallions in olive oil with salt for 5 minutes.
- In the last minute, add the asparagus tips; they should remain crisp and bright.
- Prepare a classic béchamel with butter, flour and milk. Add torn basil and mint, season with salt and pepper.
- Spread a layer of béchamel on the base of a baking dish, then add a layer of lasagna sheets, vegetables, mozzarella and Parmesan.
- Repeat layering for 3-4 stacks. Finish with a final layer.
- Gently open the zucchini flowers, stuff them with Parmesan, and place them on the top layer.
- Bake at 180°C (350°F) for 35 minutes.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
