Lasagne alle Verdure

Lasagne alle Verdure
  • coursePrimo piatto
  • difficultyMedium
  • preparation time2 hours

Traditionally, lasagne comes to us from Emilia-Romagna, but we love this fresh Ligurian take on the baked dish. Wide, flat sheets of egg pasta are layered with creamy béchamel sauce and vibrant summer vegetables. Who said that lasagne is only a winter food? 

Plus, this summer, we're highlighting the finest seasonal produce in our market, from heirloom tomatoes to fresh basil and beyond. See what's in season now at your local Eataly!

Lasagne alle Verdure (Vegetable Lasagna)
Recipe courtesy of Eataly

Yield: 12-15 servings

1 recipe egg pasta dough or dry lasagne
1 recipe besciamella (béchamel)
1 bunch asparagus, cut into 1 ½-inch pieces
1 pound sugar snap peas, cut into 1-inch pieces
2 pounds potatoes, scrubbed
2 bunches spring onion, sliced into ¼-inch pieces
3 bunches basil
3 cloves garlic
1 cup Parmigiano Reggiano
2 cups ricotta
Extra virgin olive oil, to taste
Freshly-ground black pepper, to taste

To prepare the potatoes, place in a pot, and fill with water until the potatoes are submerged. Season with salt, and bring to a boil, cooking until the potatoes are fork tender. Once they are cooked, slice or crumble them into smaller pieces.

To prepare the vegetables, bring a pot of water to boil, and blanch the asparagus and snap peas. Saute the spring onion in a small pan with a little bit of extra virgin olive oil. Combine the potatoes, asparagus, snap peas, spring onion and ricotta, and set aside to use as filling.

To make the pesto, bring a pot of water to a boil and have an ice water bath ready. Blanch the basil, and shock it in cold water. Squeeze all excess water from leaves, and puree in a blender; add the garlic, extra virgin olive oil and a pinch of salt. Puree until smooth, adding a tablespoon or two of ice water. (See our guide to pesto for reference.)

To create the lasagne:

If making your own pasta, divide the dough into 8 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured surface to dry for 10 minutes. Cut the pasta into 5-inch squares and cover with a damp kitchen towel.

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Set up an ice bath next to the stovetop. Drop the pasta into the boiling water, 6 or 7 pieces at a time (or according to dry pasta package cooking time), and cook until tender, about 1 minute. Transfer to the ice bath to cool, then drain on kitchen towels, laying the pasta flat.

To assemble the dish:

Preheat the oven to 375°F. Layer a baking pan with besciamella sauce until the bottom is covered.

Add a thin layer of the vegetable ricotta mixture and pesto and sprinkle some grated Parmigiano Reggiano, then cover with the next layer of cooked lasagne sheets. Keep layering ingredients until you have created at least 4 layers of lasagne. Top with the two sauces (pesto and besciamella) and additional Parmigiano.

Bake for about 35 minutes until the top layer is golden brown. Serve warm, and enjoy! Have leftovers? Even better: the flavors will "get better acquainted," as our chefs like to say.

Buon appetito!

Pasta at Eataly

See more ways to make lasagne with our how-to guide on Eataly Magazine, then pick up all the ingredients to make them at your local Eataly!