Lasagne di Verdure di Primavera 🌱 – Leggere, Colorate e Super Gustose!

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat content without sacrificing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

lasagna noodles

🥗Healthier: zucchini slices

💰Cheaper: whole wheat lasagna noodles

Zucchini slices are lower in carbs and calories.

Prepare the vegetables: slice the zucchine, trim the asparagi, and clean the carciofi and cipollotti. Mince the garlic.

In a pan, heat some olive oil and sauté the cipollotti and garlic until fragrant.

Add the zucchine, asparagi, and carciofi to the pan and cook until tender. Season with salt and pepper.

In a separate pot, prepare the besciamella: melt the butter, add the flour to create a roux, then gradually whisk in the milk until thickened. Stir in the Asiago and parmigiano until melted and smooth.

In a baking dish, layer the pasta sheets, sautéed vegetables, and besciamella. Repeat the layers until all ingredients are used, finishing with a layer of besciamella and cheese on top.

Bake in the oven until golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens