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Lasagna with Courgette Flowers and Green Vegs

by danilocortellini
springdinner
Source: https://www.tiktok.com/t/ZP8ppvMwb

Ingredients

produce
  • 150 gcourgette flowers
  • 200 gswiss chard(cooked)
  • 200 gpeas(cooked)
  • 50 gbasil leaves(washed, for the bechamel)
  • 15asparagus
  • 2garlic
dairy
  • 150 gGrana Padano(grated)
  • butter(to grease the tray)
  • 30 gunsalted butter(for the bechamel)
  • 150 gGrana Padano cheese(grated, for the bechamel)
  • 750 mlmilk(for the bechamel)
grain
  • 30 gflour(for the bechamel)
  • 250 glasagna sheets
pantry staple
  • salt
  • 2 tbspextra virgin olive oil
  • pepper
  • nutmeg(for the bechamel)

Instructions

  1. Rinse and chop all the vegetables, trim any woody stalks from the asparagus or chunky stalks from the swiss chard. Remove gently the pistils from the courgette flowers and keep them on the side.
  2. In a large pan, fry the garlic in olive oil and flash cook the vegetables, with a pinch of salt and pepper. Make sure they are golden, seasoned, and cooked.
  3. When ready, keep the cooked vegetables on the side.
  4. For the bechamel, make a roux in a large pot by melting the butter and stir in the sifted flour. Cook on medium heat until the mixture starts to brown.
  5. Now add the warm milk, season with a pinch of salt and a little grated nutmeg, and bring to boiling point while stirring and mixing with a whisk to avoid lumps. Make sure the bechamel cooks for at least 5 minutes until smooth and glossy.
  6. Remove from the stove and blitz straight away with the grated cheese, the basil leaves, and 1 quarter of the cooked greens for added flavour. Put aside and get ready to build the lasagna.
  7. Grease the bottom of a large baking tray and start layering pasta sheets with ladles of bechamel and spoonfuls of cooked vegetables.
  8. Make sure you also add more grated cheese in between layers and a few opened-up courgette flowers. I also recommend adding a little pinch of salt every layer as the pasta isn’t seasoned yet.
  9. Finish the top layer with a beautiful pattern of flowers, abundant sauce, and cheese and cover with parchment.
  10. Bake at 160 degrees Celsius for about 30 minutes, then remove the parchment and cook at 180 for 10 more minutes.
  11. Let it rest for 15 minutes, slice, and enjoy!