ItalianEmilian
Green Lasagna
by Cucina con Ruben · 548K subscribers on YouTube
A spring vegetable lasagna with a white béchamel sauce, artichokes, asparagus, zucchini, mozzarella, and pecorino, flavored with mint and lemon zest.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
17 items- 50 gButterfor the béchamel sauce
- 50 gFlourfor the béchamel sauce
- 500 mlMilkfor the béchamel sauce
- Parmigiano Reggianograted, for the béchamel
- Pecorino Romanograted, for béchamel and topping
- Saltto taste
- Black Pepperfreshly ground, to taste
- Lemon Zestfrom one lemon
- Carciofocut into small pieces
- Asparaguscut into pieces
- Zucchinicut into pieces
- Garlicminced, for sautéing
- Olive Oilfor sautéing
- Mozzarellacut into pieces
- Mintfresh leaves
- Mentuccia(lesser calamint) fresh
- Lasagna Sheetsdry lasagna sheets, as needed
Method
- Melt 50 g butter in a saucepan. Add 50 g flour and cook for 1-2 minutes to make a roux.
- Gradually pour in 500 ml milk, whisking constantly until smooth and thickened.
- Season the béchamel with salt, pepper, and lemon zest. Stir in grated Parmigiano and Pecorino. Set aside.
- Cut artichoke, asparagus, and zucchini into small pieces.
- In a pan, sauté minced garlic in olive oil. Add the vegetables and cook briefly until tender but still crunchy.
- Add fresh mint and mentuccia (or mint) to the vegetables, then mix the vegetables into the prepared béchamel.
- In a baking dish, layer lasagna sheets, then a layer of béchamel-vegetable mixture, and scatter mozzarella pieces. Repeat layers.
- Finish with a final layer of lasagna sheets topped only with vegetables and béchamel. Sprinkle generously with Pecorino.
- Bake in a preheated oven at 180°C for 30 minutes, until golden and bubbly.
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.
