Vegetable Lasagna Without Extra Dishes
Pasta and Pizza • Italian
Description
Interwoven layers of beautiful rustic lasagna and tender vegetables that can be prepared, baked, and served all in one skillet.
Ingredients
- Leek 1 piece
- Olive Oil 0 oz
- Butter 0 fl oz
- Asparagus 20 oz
- Wheat Flour 0 oz
- English Dry Mustard 2 teaspoons
- Milk 25 fl oz
- Frozen green bean pods 10 oz
- Chinese green beans 10 oz
- Fresh Mint 0 oz
- Parmesan Cheese 5 oz
- Cheshire Cheese 5 oz
- Lasagna dough 10 oz
- Chopped almonds 0 oz
- Citrus Zest Mix to taste
- Pesto to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F (Gas mark 6).
Step 2
Wash, trim, and slice the leek, then place it in a large shallow ovenproof skillet over medium-low heat with the butter and a little olive oil.
Step 3
Trim the woody ends off the asparagus, then finely chop and add the stems to the skillet, 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 the vegetables are sweet, soft, and appetizing, stirring regularly and adding a little water if necessary.
Step 5
Stir in the flour, add the mustard, and slowly pour in the milk to make a white sauce, then let it sit for a few minutes to thicken.
Step 6
Add the peas and green beans and let them warm through. Meanwhile, roughly chop the mint leaves and add them to the skillet.
Step 7
Lightly mash the vegetables with a potato masher, then grate in 70 grams each of Parmesan and cheddar cheese and add the asparagus tips.
Step 8
Cut the lasagna sheets into small pieces, mix well to coat them with the sauce and separate them, then pull a few sheets up to create a top layer. Using the back of a spoon, make a few indentations.
Step 9
Chop the almonds, sprinkle them over the lasagna, then grate the remaining Parmesan and cheddar. Finally, drizzle with olive oil and sprinkle with grated lemon zest.
Step 10
Bake for 20–25 minutes or until golden brown and bubbly. Serve with pesto.
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