Vegan lasagna with asparagus and peas
- Difficulty: Average
- Prep time: 60 min
- Cook time: 1 h 10 min
- Serving: 6
- Cost: Average
PRESENTATION
You know, if you want a taste of Emilia-Romagna, this vegan lasagna is where it's at—really really good stuff. It's all about the asparagus and those sweet, sweet green peas taking center stage. This northern Italian region just loves its seasonal ingredients, and this dish totally nails that vibe. So here's the thing, it's layered up with a creamy plant-based béchamel—which has lemon zest for a zesty lift—can't go wrong with that. The tender veggies play so nicely with the pasta sheets, offering this awesome balance of textures. Each bite of this vegan lasagna recipe gives you crispy edges, a silky sauce, and the fresh pop of peas—super super tasty. And the sauce? Seriously good.
Perfect for any family gathering or spring dinner, this spring vegetable lasagna is a real showstopper. And you know what? The mix of moist asparagus and delicate peas, along with that smooth dairy-free sauce, makes it feel special but not fussy. Plus, in Emilia-Romagna, they really push for genuine, local produce, so get the freshest veggies you can—that's the secret, pretty much. Even those die-hard cheesy, meaty lasagna fans will find this vegan asparagus lasagna way way better than expected. The lemon zest gives it a refreshing brightness, which is great because it feels so much lighter. Honestly, it is a fantastic pick if you're looking into healthy vegan lasagna or just want some new vegan dinner ideas. It's not just a stand-in for the classic; it's a celebration of spring's bounty. So, gather your loved ones and enjoy something that showcases Italian culinary tradition in a fresh, plant-based way—definitely one for the skeptics too.
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INGREDIENTS
- Vegan lasagna sheets 10.5 oz (300 g)
- Vegan mozzarella 3.5 oz (100 g)
- For the béchamel
- Type 00 flour 0.8 cup (100 g)
- Extra virgin olive oil ½ cup (100 g)
- Oat beverage 4 ¼ cups (1 l)
- Fine salt to taste
- Nutmeg to taste
- Black pepper to taste
- Lemon peel to taste
- For the vegetables
- Peas 1.9 cups (300 g)
- Asparagus 1.5 lbs (700 g) - to be cleaned
- Onions ½ cup (70 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Vegan lasagna with asparagus and peas
To prepare the vegan lasagna with asparagus and peas, start with the plant-based béchamel. In a small saucepan heat about 1/2 cup (110 ml) of extra-virgin olive oil (EVOO), add the flour 1 and whisk well. Gradually pour in the oat milk 2, continuing to whisk to prevent lumps 3.
Cook over medium-low heat until the béchamel becomes creamy 4. Season with grated lemon zest 5 and nutmeg 6.
Salt and pepper to taste 7, then stir to blend the flavors and let cool 8. Peel and finely chop the onion 9.
Trim the asparagus by snapping off the tough ends with your hands 10. If the stalks are very thick, you can peel the stem. Slice them into rounds 11, keeping the tips aside. In a skillet heat a drizzle of extra-virgin olive oil and add the finely chopped onion 12.
Let it soften over low heat. Add the asparagus 13 and the peas 14, season with salt 15 and cook for 10 minutes (if necessary add 1/2 cup of water).
Add a grating of pepper 16 and set aside 17. Blanch the vegan lasagna sheets in salted water for about 4-5 minutes 18.
Drain them and let them cool on a tray 19. Take a baking dish about 10 x 6 in, spread a few tablespoons of béchamel on the bottom 20, then lay down a layer of sheets 21.
Spread another layer of béchamel 22, the vegetables 23 and torn pieces of vegan mozzarella 34.
Continue with a second layer of sheets 25, one of béchamel 26, vegetables 27 and more mozzarella.
Finish with a final layer of pasta 28 and plenty of béchamel 29, spread evenly 30.
Complete with the vegetables, adding also the reserved raw asparagus tips 31 and drizzle with a little olive oil 32. Bake in a conventional oven preheated to 356°F for 45-50 minutes. Remove the vegan lasagna with asparagus and peas from the oven and let it cool slightly before serving 33.