- 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
- 500 ml of 1% milk
- 2 Tbsp cream
- 50 ml salted butter
- 50 gr all purpose flour
- pinch of nutmeg
- Wash and cut of a couple inches off the stem of the asparagus.
- Bring a pot of salted water to boil, toss in asparagus and cook for 5 minutes.
- Drain and set aside to cool. Keep some of the water for later when you saute the asparagus and peas.
- In a saute pan drizzle in olive oil leaving some for the bechamel sauce.
- 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.
- Cut asparagus into 1 inch pieces leaving tips intact.
- 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.
- Take the tips of the asparagus out and set aside.
- Mix remaining asparagus and peas with the mushroom mixture. Set aside.
- 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.
- Take out and place in a bowl of cold water, then onto a clean dry dish towel.
- Repeat this process till all the lasagna sheets are done.
- In a medium saute pan place in butter and as butter totally melts sprinkle in flour stirring constantly till mixture becomes a roux.
- 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.
- Dust in nutmeg and whisk again
- 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.
- Mix bechamel with asparagus, peas, and mushroom mixture, leaving just a bit to cover bottom of baking dish.
- Place the plain bechamel on the bottom of an oven proof casserole dish, 9″x 14″ is what we used.
- Place two of the cooked lasagna sheets onto the bechamel sauce in the casserole dish.
- Put some of the bechamel and vegetable mixtures and spread evenly over pasta sheets.
- Dust generously with parmigiano.
- Next layer place lasagna sheets perpendicular to the last pasta sheets covering previous pasta layer seams.
- Repeat the same process of bechamel/vegetables mixture, and parmigiano.
- In this layer you may have to cut some of the sheets into strips to cover the last layer completely.
- 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.
- Dust with remaining parmigiano, a nice drizzle of olive oil.
- 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.
- Take out of oven and let rest for about 10 minutes then cut and serve.