Primavera Lasagna is an Italian dish that always contains seasonal fresh vegetables. Green peas, young zucchini and asparagus will add freshness to the lasagne, tomatoes and celery - a rich taste, and the sauce and a generous portion of Parmesan - amazing tenderness.
It is necessary
-
- 12-16 lasagna plates;
- 1 large onion;
- 1 stalk of celery
- 1 young zucchini;
- 2 cloves of garlic;
- olive oil for frying;
- 0.5 cups green peas;
- 4 asparagus shoots;
- parsley and dill;
- 3 tomatoes;
- 1 glass of dry white wine;
- butter;
- 200 g parmesan;
- salt;
- freshly ground black pepper;
- 2 eggs;
- 2 tablespoons flour;
- a pinch of ground nutmeg.
Instructions
Step 1
Cut the onion into thin half rings. Finely chop or crush the garlic with a knife blade. Heat the olive oil in a deep, thick-walled skillet, add the onions and garlic and, stirring, fry them until soft and golden brown. Peel the celery stalk from the fibers, peel the young zucchini and chop the vegetables into small cubes. Place them in a separate skillet with olive oil and simmer for about 7 minutes until the liquid is completely evaporated.
Step 2
Sort green peas, rinse and put in a saucepan. Pour in hot water, add salt and cook for 5-7 minutes. You can simply pour boiling water over frozen peas and leave for 5 minutes. Chop the asparagus shoots into pieces about 2 cm long, after removing the tough part of the stem. Place the asparagus in salted boiling water and blanch for 2-3 minutes. Throw the prepared vegetables in a colander.
Step 3
Chop parsley and dill finely. Put cooked vegetables in a skillet with onions - asparagus, peas, zucchini and celery. Pour in dry white wine, add salt and freshly ground black pepper. Stir everything and simmer until most of the liquid has evaporated.
Step 4
Scald the tomatoes with boiling water, peel and remove the seeds. Finely chop the pulp. Place the tomatoes in the skillet with the vegetable mixture and toss. Cook everything together for 3-5 minutes.
Step 5
Prepare the sauce. Heat butter in a saucepan, add flour. While stirring, fry it until light beige, not allowing it to burn. Add ground nutmeg and salt. Remove the saucepan from heat. Beat the eggs in a separate bowl, pour them into the cooled sauce and mix thoroughly.
Step 6
Add a spoonful of olive oil to boiling salted water and place the lasagna slices. Cook them until half cooked and remove from the pan. Grease the mold with butter, lay out a layer of vegetable stew, cover it with a layer of lasagna, place another layer of vegetables on top, fill it with sauce and cover with the next sheet of lasagna. Alternate layers, sprinkling with grated Parmesan and not forgetting the sauce. Spread small flakes of butter on the last layer of lasagna and sprinkle with Parmesan cheese on a thick layer.
Step 7
Place the dish in an oven preheated to 180 ° C. Bake the dish for 40-45 minutes. Serve lasagna with flavored olive oil and freshly ground black pepper. Chilled white or rosé wine will complement the dish very well.
