Lasagna with Courgette Flowers and Green Vegetables
Lasagna with Courgette Flowers and Green Vegetables
Ingredients
For the Pasta Dough
- 200 grams flour 00
- 2 eggs
- 1 pinch salt
- 1 tablespoon olive oil
For the Bechamel Sauce
- 500 ml milk
- 50 grams butter
- 50 grams flour
- to taste nutmeg
- to taste salt
- to taste pepper
For the Filling
- 300 grams ricotta
- 100 grams grated Parmesan
- 2 courgettes, chopped
- 100 grams peas
- 100 grams asparagus, chopped
- 100 grams courgette flowers, chopped
- to taste olive oil
- to taste salt
- to taste pepper
For Assembling
- as needed grated Parmesan, extra, for topping
Instructions
- 1
On a clean surface, create a mound with 200 grams of flour. Make a well in the center of the flour.
⏱️ 2 min
- 2
Crack 2 whole eggs into the well. Add 1 pinch of salt and 1 tablespoon of olive oil to the eggs.
⏱️ 1 min
- 3
Using a fork, gently whisk the eggs, gradually incorporating the flour from the sides of the well. Once a shaggy dough forms, knead by hand for about 10 minutes until the dough is smooth and elastic.
⏱️ 12 min
- 4
Cover the dough with plastic wrap and let it rest for 30 minutes.
- 5
In a saucepan, melt 50 grams of butter over medium heat.
⏱️ 2 min
- 6
Add 50 grams of flour and whisk constantly for 2-3 minutes to create a roux.
⏱️ 3 min
- 7
Gradually pour in 500 ml of milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, continuing to whisk until it thickens.
⏱️ 8 min
- 8
Season with nutmeg, salt, and pepper to taste. Set aside.
⏱️ 1 min
- 9
In a large bowl, combine 300 grams of ricotta and 100 grams of grated Parmesan. Mix well.
⏱️ 3 min
- 10
In a separate pan, heat a drizzle of olive oil. Add the chopped courgettes and cook until tender-crisp.
⏱️ 5 min
- 11
Add 100 grams of peas and 100 grams of chopped asparagus to the pan with the courgettes. Cook for a few more minutes.
⏱️ 3 min
- 12
Season the vegetables with salt and pepper to taste.
⏱️ 1 min
- 13
Add 100 grams of chopped courgette flowers to the ricotta mixture. Add the cooked green vegetables (courgettes, peas, asparagus) to the ricotta mixture. Mix all filling ingredients together thoroughly.
⏱️ 5 min
- 14
Roll out the pasta dough very thinly using a pasta machine or rolling pin. Cut into lasagna sheets.
⏱️ 10 min
- 15
Blanch the pasta sheets in boiling salted water for 30 seconds, then immediately transfer them to an ice bath to stop cooking. This step is to prevent the pasta from sticking.
⏱️ 5 min
- 16
Lightly grease an ovenproof dish.
⏱️ 1 min
- 17
Spread a thin layer of bechamel sauce on the bottom of the dish. Place a layer of pasta sheets over the bechamel. Spread a layer of the green vegetable and ricotta filling over the pasta. Cover the filling with another layer of pasta sheets.
⏱️ 10 min
- 18
Repeat the layers: bechamel, filling, pasta, until all ingredients are used, finishing with a layer of pasta.
⏱️ 5 min
- 19
Pour the remaining bechamel sauce over the top layer of pasta. Sprinkle generously with extra grated Parmesan.
⏱️ 2 min
- 20
Preheat oven to 180°C. Bake for 30-35 minutes, or until golden brown and bubbly.
⏱️ 35 min•🌡️ 180
- 21
Let the lasagna rest for a few minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Lasagna with Courgette Flowers and Green Vegetables
For the Pasta Dough
- 200 grams flour 00
- 2 eggs
- 1 pinch salt
- 1 tablespoon olive oil
For the Bechamel Sauce
- 500 ml milk
- 50 grams butter
- 50 grams flour
- to taste nutmeg
- to taste salt
- to taste pepper
For the Filling
- 300 grams ricotta
- 100 grams grated Parmesan
- 2 courgettes, chopped
- 100 grams peas
- 100 grams asparagus, chopped
- 100 grams courgette flowers, chopped
- to taste olive oil
- to taste salt
- to taste pepper
For Assembling
- as needed grated Parmesan, extra, for topping
Instructions
- 1
On a clean surface, create a mound with 200 grams of flour. Make a well in the center of the flour.
⏱️ 2 min - 2
Crack 2 whole eggs into the well. Add 1 pinch of salt and 1 tablespoon of olive oil to the eggs.
⏱️ 1 min - 3
Using a fork, gently whisk the eggs, gradually incorporating the flour from the sides of the well. Once a shaggy dough forms, knead by hand for about 10 minutes until the dough is smooth and elastic.
⏱️ 12 min - 4
Cover the dough with plastic wrap and let it rest for 30 minutes.
- 5
In a saucepan, melt 50 grams of butter over medium heat.
⏱️ 2 min - 6
Add 50 grams of flour and whisk constantly for 2-3 minutes to create a roux.
⏱️ 3 min - 7
Gradually pour in 500 ml of milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer, continuing to whisk until it thickens.
⏱️ 8 min - 8
Season with nutmeg, salt, and pepper to taste. Set aside.
⏱️ 1 min - 9
In a large bowl, combine 300 grams of ricotta and 100 grams of grated Parmesan. Mix well.
⏱️ 3 min - 10
In a separate pan, heat a drizzle of olive oil. Add the chopped courgettes and cook until tender-crisp.
⏱️ 5 min - 11
Add 100 grams of peas and 100 grams of chopped asparagus to the pan with the courgettes. Cook for a few more minutes.
⏱️ 3 min - 12
Season the vegetables with salt and pepper to taste.
⏱️ 1 min - 13
Add 100 grams of chopped courgette flowers to the ricotta mixture. Add the cooked green vegetables (courgettes, peas, asparagus) to the ricotta mixture. Mix all filling ingredients together thoroughly.
⏱️ 5 min - 14
Roll out the pasta dough very thinly using a pasta machine or rolling pin. Cut into lasagna sheets.
⏱️ 10 min - 15
Blanch the pasta sheets in boiling salted water for 30 seconds, then immediately transfer them to an ice bath to stop cooking. This step is to prevent the pasta from sticking.
⏱️ 5 min - 16
Lightly grease an ovenproof dish.
⏱️ 1 min - 17
Spread a thin layer of bechamel sauce on the bottom of the dish. Place a layer of pasta sheets over the bechamel. Spread a layer of the green vegetable and ricotta filling over the pasta. Cover the filling with another layer of pasta sheets.
⏱️ 10 min - 18
Repeat the layers: bechamel, filling, pasta, until all ingredients are used, finishing with a layer of pasta.
⏱️ 5 min - 19
Pour the remaining bechamel sauce over the top layer of pasta. Sprinkle generously with extra grated Parmesan.
⏱️ 2 min - 20
Preheat oven to 180°C. Bake for 30-35 minutes, or until golden brown and bubbly.
⏱️ 35 min•🌡️ 180 - 21
Let the lasagna rest for a few minutes before slicing and serving.
⏱️ 5 min