How To Make Asparagus & Broad Bean Lasagne
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 9 lasagne sheets
- 1 bunch of asparagus, trimmed
- 1 cup of broad beans
- 2 cloves of garlic, minced
- 1 onion, diced
- 2 cups of marinara sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Cook the lasagne sheets according to the package instructions. Drain and set aside.
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In a large saucepan, heat some olive oil over medium heat and sauté the garlic and onion until softened.
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Add the asparagus and broad beans to the pan and cook for about 5 minutes, until tender.
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Stir in the marinara sauce and season with salt and pepper. Simmer for another 5 minutes.
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In a separate bowl, mix the ricotta cheese with half of the Parmesan cheese.
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Spread a thin layer of the vegetable sauce on the bottom of a baking dish. Arrange 3 lasagne sheets on top.
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Spread half of the ricotta mixture over the lasagne sheets, followed by half of the vegetable sauce. Repeat the layers.
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Top with the shredded mozzarella cheese and remaining Parmesan cheese.
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Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until golden and bubbly.
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Allow the lasagne to cool for a few minutes before serving. Garnish with fresh basil leaves.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 32mg
- Sodium : 811mg
- Total Carbohydrates : 52g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 20g
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