Lasagna "Primavera" - an Italian dish, always containing seasonal fresh vegetables. Green peas, young zucchini and asparagus will give freshness to lasagna, tomatoes and celery will give a rich taste, and sauce and a generous portion of parmesan will give you an amazing tenderness.
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You will need
-
- 12-16 lasagna plates;
- 1 large onion;
- 1 stalk of celery;
- 1 young zucchini;
- 2 cloves of garlic;
- olive oil for frying;
- 0.5 cup green peas;
- 4 asparagus shoots;
- parsley and dill;
- 3 tomatoes;
- 1 cup dry white wine;
- butter;
- 200 g parmesan;
- salt;
- freshly ground black pepper;
- 2 eggs;
- 2 tablespoons of flour;
- a pinch of ground nutmeg.
Instruction manual
1
Cut the onion into thin half rings. Chop or crush the garlic with a knife blade. In a deep thick-walled pan, heat olive oil, put onions and garlic and, stirring, fry them until soft and golden. Peel the stalk of celery from the fibers, remove the peel from the young zucchini and chop the vegetables into small cubes. Put them in a separate pan with olive oil and simmer for about 7 minutes until the liquid has completely evaporated.
2
Sort green peas, rinse and put in a pan. Pour in hot water, add salt and cook for 5-7 minutes. You can simply fill in frozen peas with boiling water and leave for 5 minutes. Cut asparagus shoots into pieces about 2 cm long, having previously removed the stiff part of the stem. Put asparagus in salted boiling water and blanch for 2-3 minutes. Discard the prepared vegetables in a colander.
3
Finely chop the parsley and dill. Put cooked vegetables - asparagus, peas, zucchini and celery in a pan with onions. Pour in dry white wine, add salt and freshly ground black pepper. Stir everything and simmer until most of the liquid has evaporated.
4
Scald tomatoes with boiling water, peel and remove seeds. Chop the pulp finely. Put the tomatoes in a pan with the vegetable mixture and mix. Cook everything together for 3-5 minutes.
5
Make the sauce. In a saucepan, heat the butter, add flour. While stirring, fry it to a light beige color, not letting it burn. Pour ground nutmeg and salt. Remove the stewpan from the heat. Beat the eggs in a separate bowl, pour them into the cooled sauce and mix thoroughly.
6
In a boiling salted water, add a spoonful of olive oil and lay the plates of lasagna. 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 them with grated Parmesan and not forgetting about the sauce. Spread small flakes of butter on the last layer of lasagna and sprinkle it with Parmesan.
7
Place the mold in the oven, preheated to 180 ° C. Bake the dish for 40-45 minutes. Serve lasagna with aromatic olive oil and freshly ground black pepper. Chilled white or pink wine will complement the dish very well.