Spring lasagna with mozzarella

Ideal for
4 people


Preparation time
120 minutes


Fresh pasta sheets – 8
Aubergine – 1/2
Zucchini – 2
Sponsale – 1
Garlic – 2 cloves
Carrot – 1
Celery sticks – 2
Mixed mushrooms (champignon, cardoncelli, cornucopia, etc.) – 150 g
Artichokes – 3
Cooked peas – 3 tablespoons
Cooked broad beans – 3 tablespoons
Basil – 10 leaves
Thyme – to taste
Grated Parmesan – to taste
Grated Pecorino – to taste
Mozzarella- 2
Extra virgin olive oil – to taste
Sale – to taste

Fresh whole milk – 1 l
Butter – 50 g
Flour – 70 g
Fresh cream – 50 g
Salt up – to taste
Nutmeg – to taste


For the bechamel sauce

Melt the butter in a saucepan and toast the previously sifted flour well until you obtain a blond roux. Add 1/3 of the cold milk and mix well to avoid lumps. When the roux is perfectly melted, add the remaining cold milk and cream.

Continue to cook, stirring constantly the béchamel, until you get a velvety and fluid sauce. When cooked, add salt and a pinch of nutmeg. Switch off and keep warm.

For the lasagna

Clean and cut the aubergine into small cubes. Stew the nuptial with oil over low heat. Add the eggplant cubes and cook them, leaving them still slightly behind from cooking. Salt. Peel and cut the courgettes into cubes, eliminating the more spongy central part. Stew the courgettes with the previously stewed spousal, still leaving them slightly behind from cooking. Salt.

Clean and cut the celery and carrot into small cubes. Stew everything in a pan with the nuptial and extra virgin olive oil, helping you if necessary with a little water. Leave the vegetables still slightly behind from cooking. Salt.

Clean the mushrooms and chop them. So riggete the garlic with a little oil and cook the mushrooms over high heat. They must be dry. Salt.

Clean the artichokes, cut them into thin slices (into 8 parts) and soak them in acidulated water. Drain them, pat them with absorbent paper and in the meantime fry a clove of garlic in extra virgin olive oil. When the garlic is golden, remove it and add the artichokes and a few sprigs of thyme to the pan. Braze them with a little water. Bring well to cooking. Add salt and remove the sprigs of thyme.

Combine the vegetables with ¾ of bechamel sauce and add the peas, broad beans and basil leaves broken up by hand. Stir and set aside. Preserve. of simple béchamel to finish the lasagna.

Bring salted water to a boil in a large pot. Quickly blanch 2-3 sheets of pasta at a time and put them in a bowl with water and ice to stop cooking. Spread the sheets on a clean cloth and finish cooking the rest in the same way.

Cut the mozzarella into cubes and let it dry a little by spreading it on absorbent paper.

Grease the baking dish and roll out the first layer of puff pastry. Season with the béchamel with the vegetables, add the diced mozzarella, sprinkle with Parmesan and pecorino cheese and cover with more pastry. Continue like this for two more layers. Season the last layer of puff pastry with the simple béchamel sauce you have kept aside, sprinkle with Parmesan and pecorino cheese and add a few flakes of butter.

Bake in a preheated static oven at 200 ° C for about 30-35 minutes, or until the top sheet is slightly golden. When cooked, let the lasagna rest for about ten minutes at least before portioning it.

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