Vegetable Lasagna
⏳ Time
45 minutes
🥕 Ingredients
19
🍽️ Servings
6
Description
Finely chop the green part of the leek to reduce the fibrous texture, then as you move towards the white part, switch to thicker slices about 1 cm thick.
Ingredients
- Leek - 1 piece
- Salted Butter - 1.8 oz
- Olive Oil - to taste
- Asparagus - 17.6 oz
- Wheat Flour - 1.8 oz
- English Dry Mustard - 2 teaspoons
- Milk - 27 fl oz
- Frozen green bean pods - 10.6 oz
- Frozen green bean pods - 10.6 oz
- Fresh Mint - 0.5 oz
- Parmesan Cheese - 2.8 oz
- Cheshire Cheese - 2.8 oz
- Ready-made dry lasagna sheets - 8.8 oz
- Chopped almonds - 1.8 oz
- Citrus Zest Mix - to taste
- Pesto - to taste
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Corn Salad - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Wash, trim, and slice 1 leek, place it in a large shallow baking dish, and sauté over medium-low heat with 50 grams of unsalted butter and a little olive oil.
Step 3
Add 500 grams of asparagus, trim the woody ends, then finely chop and add the stems to the pan, reserving the tips for later.
Step 4
Season with sea salt and black pepper, then sauté over medium-low heat for 10 minutes or until a sweet, soft, and appetizing crust forms, stirring regularly and adding a little water if necessary.
Step 5
Stir in 50 grams of regular flour, then 2 teaspoons of English mustard, and slowly pour in 800 ml of semi-skimmed milk to create a thick white sauce, then let it sit for a few minutes to absorb.
Step 6
Add 300 grams each of peas and beans and let them warm up. Coarsely chop and mix with the leaves of half a bunch of fresh mint (15 g).
Step 7
Mash the vegetables for 1 minute with a potato masher, then grate 70 grams each of Parmesan and Cheddar cheese and add the asparagus tips.
Step 8
Separate the lasagna sheets to create several layers. First, lay down the first sheet, then spread and level the filling. Repeat this several times.
Step 9
Chop the almonds to create a mix of small and large pieces, then sprinkle on top and grate the remaining Parmesan and Cheddar cheese (10 g each). Finally, drizzle with olive oil and add a few pieces of lemon zest (optional).
Step 10
Bake for 20–25 minutes or until golden brown and bubbly. Serve with a small amount of pesto sauce (optional), garnished with crispy green salad and Parmesan if desired.
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