Spring Vegetable Lasagne from the Pixton Kitchen
A delicious recipe from our chef Sara
As the wet and windy April weather gives way to May's brighter mornings, and glimpses of warmer weather to come, this delicious lasagne dish makes use of some of the first of what the kitchen garden has to offer us.
Spring Vegetable Lasagna (serves 4-6)
- 1 package Lasagna Sheets
- 1kg broad beans, shelled
- 300g mushrooms
- 1 bunch chard
- 5 or 6 medium size carrots
- salt, pepper, olive oil
- 250g sharp cheese, shredded
For the beschamel:
- 1ltr whole milk
- 100g butter
- 100g flour
- salt, nutmeg
How to prepare this dish:
First make the beschamel, or cheese sauce. Melt the butter in a heavy-bottom sauce pan. Wisk in the flour and let cook for a minute or so. Keep wisking and pour in the milk in a steady stream. Keep wisking! It should take a few minutes of stirring to thicken, but don’t be tempted to leave it because that’s when it burns. Add salt and nutmeg to taste.
Next make the lasagne sauce. Peel and chop the carrots into big 2” pieces. Cover with water and boil until tender. Mix (with ¼ tsp salt) in a food processor until slightly mashed but still with chunky bits. Mix in a few tablespoons of beschamel to make a creamy/chunky paste.
Chop the mushrooms into small ½” cubes. Wash and chop the chard into small pieces. Sautee the two together in a frying pan heated with a drizzle of olive oil. Season to taste.
For the broad beans, remove the bitter, white, outer membrane, and roughly chop the bright green beans.
Follow the instructions on the lasagna package as to whether or not the sheets need pre-cooking. Spread or brush some olive oil on a deep baking tray. Spoon some of the beschamel on the bottom of the tray and spread it evenly. Lay the first layer of pasta sheets onto the beschamel. Next step is to evenly spread on the mushroom/chard mixture, and top with a few dollops of beschamel and sprinklings of cheese. Follow by a second layer of pasta sheets and then the broad bean mixture. More beschamel and cheese. Go ahead with the third pasta layer and finish with the carrot/beschamel mix and top with cheese. Bake, uncovered in a 180 degree oven for about 40 minutes, depending on the type of lasagna sheets used.
Let cool for a few minutes before serving with a fresh green salad.