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Lasagna bianca with asparagus, peas and mushrooms

Lasagna “bianca” with Asparagus, Peas and Mushrooms

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 8 portions 1x

Ingredients

  • 10 5″x 6″ dry lasagna pasta sheets
  • 500 gr fresh organic asparagus
  • 1 can of water packed peas
  • 400 gr of mixed mushrooms (oyster, shiitake, enoki)
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 1 scallion chopped
  • 1 tablespoon fresh chopped parsley
  • 100 gr fresh grated parmigiano
  • salt and pepper to taste

Bechamel sauce:

  • 500 ml of 1% milk
  • 2 Tbsp cream
  • 50 ml salted butter
  • 50 gr all purpose flour
  • pinch of nutmeg

Instructions

  1. Wash and cut of a couple inches off the stem of the asparagus.
  2. Bring a pot of salted water to boil, toss in asparagus and cook for 5 minutes.
  3. Drain and set aside to cool. Keep some of the water for later when you saute the asparagus and peas.
  4. In a saute pan drizzle in olive oil leaving some for the bechamel sauce.
  5. Bring to a medium to high heat and toss in garlic, mushrooms, and saute 10-15 minutes, till mushrooms are softened, season with salt and pepper, and sprinkle in fresh parsley, toss well and set aside.
  6. Cut asparagus into 1 inch pieces leaving tips intact.
  7. In another saute pan put in a pat of butter and toss in scallions, asparagus, and peas last as they were pre cooked, salt and pepper to taste. Also added a bit of the asparagus water to help keep the veggies moist and soft, cook for about 10 minutes.
  8. Take the tips of the asparagus out and set aside.
  9. Mix remaining asparagus and peas with the mushroom mixture. Set aside.
  10. Bring a large pot of salted water to boil and place a couple sheets at a time in as not to over crowd the pasta which will allow effective cooking for 8 minutes.
  11. Take out and place in a bowl of cold water, then onto a clean dry dish towel.
  12. Repeat this process till all the lasagna sheets are done.

Bechamel sauce:

  1. In a medium saute pan place in butter and as butter totally melts sprinkle in flour stirring constantly till mixture becomes a roux.
  2. Mix the milk and cream and slowly pour into pan, whisking constantly to keep mixture free of lumps, continue this till all the milk and cream is in.
  3. Dust in nutmeg and whisk again
  4. Continue stirring until bechamael develops a thicker consistency not too thick that it does not come off a spoon, but thick enough that it slowly slides off.
  5. Mix bechamel with asparagus, peas, and mushroom mixture, leaving just a bit to cover bottom of baking dish.

Composition:

  1. Place the plain bechamel on the bottom of an oven proof casserole dish, 9″x 14″ is what we used.
  2. Place two of the cooked lasagna sheets onto the bechamel sauce in the casserole dish.
  3. Put some of the bechamel and vegetable mixtures and spread evenly over pasta sheets.
  4. Dust generously with parmigiano.
  5. Next layer place lasagna sheets perpendicular to the last pasta sheets covering previous pasta layer seams.
  6. Repeat the same process of bechamel/vegetables mixture, and parmigiano.
  7. In this layer you may have to cut some of the sheets into strips to cover the last layer completely.
  8. When all lasagna sheets are used, top lasagna with remaining bechamel veggie mixture, and place the asparagus tips that you have set aside on top nice and evenly through out.
  9. Dust with remaining parmigiano, a nice drizzle of olive oil.
  10. Place in a pre heated 375° F oven middle rack and cook for about 25 minute or until you see the edges crisping up and turning a nice golden brown.
  11. Take out of oven and let rest for about 10 minutes then cut and serve.
  12. Enjoy!
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