Spring Lasagna

Lasagna Primavera – A Vegetable Delight for Spring

Who doesn't love spring? That magical time when nature comes back to life and delights us with fresh vegetables and vibrant flavors. Today, I invite you to discover a delicious vegetarian lasagna recipe – Lasagna Primavera. It's the perfect choice for those looking to enjoy a healthy dish full of flavor and joy. I guarantee that this lasagna will bring smiles and a "wow" to the faces of your loved ones!

Preparation Time: 30 minutes
Baking Time: 45-55 minutes
Total Time: 1 hour and 25-55 minutes
Servings: 6-8 servings

Ingredients

For the lasagna sheets:
- 500 g flour
- 5 egg yolks
- 1 and a half teaspoons salt
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano

For the vegetable filling:
- 1 medium potato
- 6 medium tomatoes (or canned tomatoes)
- 1 bunch of green onions
- 1 medium white onion
- 5 cloves of garlic, finely chopped
- 1 eggplant
- 2 bell peppers (one red and one green)
- 1/4 medium celery
- 2 carrots
- Optional: other vegetables (asparagus, peas, zucchini, mushrooms)
- 5 tablespoons tomato passata
- Chopped rosemary
- Chopped basil leaves
- 1 teaspoon oregano
- 1 glass of semi-dry white wine
- 1 glass of water
- 4 tablespoons extra virgin olive oil
- 1 teaspoon palm oil
- Salt and pepper, to taste

For the béchamel sauce:
- 3 cups milk
- 3-4 tablespoons flour
- 50 g butter (1/4 package)
- 200 g feta cheese
- Dill, to taste
- Salt, to taste
- 350 g sour cream
- 5 egg yolks
- 2 beaten egg whites

For decoration:
- Basil leaves
- 2-3 tablespoons tomato paste
- 1-2 tablespoons sour cream

Preparing the Lasagna Sheets

1. Making the dough: In a large bowl, combine the flour, egg yolks, salt, olive oil, and oregano. Knead the dough until it becomes smooth and elastic. Divide it into three equal parts.

2. Rolling out the sheets: On a lightly oiled work surface, roll each piece of dough into thin sheets. To prevent sticking, use parchment paper lightly oiled. Leave the sheets on the baking paper until you are ready to assemble the lasagna.

Vegetable Filling

3. Preparing the vegetables: Cut the eggplant in half, sprinkle with salt, and let it sit for 25-30 minutes to remove bitterness. After that, wash it and peel it, cutting it into cubes.

4. Chopping the vegetables: Peel and chop the remaining vegetables (carrots, potato, celery) evenly. If using fresh tomatoes, blanch them to remove the skin.

5. Cooking the vegetables: In a deep skillet (or wok), heat the oil and add the onion and green onions, sautéing with a pinch of salt. After a few minutes, add the chopped garlic. Then, add the vegetables in order, adding water, white wine, and spices. Let simmer for 25 minutes, stirring occasionally.

Preparing the Béchamel Sauce

6. Making the sauce: In a saucepan, melt the butter and add the flour, stirring constantly. Gradually add the milk, continuing to stir to avoid lumps. Cook for 12 minutes, stirring frequently.

7. Adding the ingredients: Remove from heat, add the feta cheese, and stir until melted. Incorporate the cold sour cream, egg yolks, and finally, the beaten egg whites.

Assembling the Lasagna

8. Preparing the baking dish: Grease a baking dish (about 40 cm) with oil and sprinkle with a little flour.

9. Layering: Place the first lasagna sheet, add half of the vegetable filling, pour a layer of béchamel sauce, and sprinkle with grated cheese. Continue with the second sheet, the remaining vegetables, and half of the béchamel sauce. Place the last sheet, cover with the remaining béchamel sauce, cheese, and for a special touch, mix the sour cream with the tomato paste and spread it on top.

Baking

10. Baking: Preheat the oven to 180 degrees Celsius. Bake the lasagna for 45-55 minutes, until golden and bubbly.

Serving

11. Serve with love: Let the lasagna rest for a few minutes before slicing. Serve with sour cream and garnish with fresh basil leaves. Enjoy every bite and feel spring swirling on your plate!

Practical Tips

- Variations: Add fresh mushrooms, zucchini, or asparagus to the vegetable filling for an interesting flavor mix.
- Resting time: Let the lasagna rest before serving to set and make slicing easier.
- Cooking the vegetables: If you want a more intense flavor, try salting and sautéing them slightly before adding them to the lasagna.

Nutritional Benefits

This lasagna is not only delicious but also packed with nutrients. Fresh vegetables provide essential vitamins, minerals, and fiber, while feta cheese adds a source of protein and calcium. By using extra virgin olive oil, you get a healthy fat that benefits the heart.

Frequently Asked Questions

- Can I use store-bought lasagna sheets? Yes, if you want to save time, you can use ready-made lasagna sheets.
- How can I make the béchamel sauce easier? Replace part of the milk with cream for a creamier texture.
- What drinks pair well with this lasagna? A semi-dry white wine or a natural fruit juice would be excellent combinations.

Lasagna Primavera is more than just a dish; it’s a spring statement on a plate, an invitation to savor the fresh flavors of vegetables and bring a touch of joy to everyday life. I hope this recipe becomes your spring favorite!