Ingredients
Instructions
- Preheat the oven to 180°C (350°F).
- Blanch the asparagus in boiling salted water for 2 minutes, then add the peas for the last minute. Drain and refresh in cold water to preserve the bright green color.
- In a small dry pan, toast the pine nuts until golden brown, being careful not to burn them. Set aside.
- To make the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and stir for 1-2 minutes until it forms a paste. Gradually whisk in the milk, stirring constantly until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.
- In a bowl, mix the ricotta with half the grated Parmesan, lemon zest, thyme, salt, and pepper.
- Heat olive oil in a pan and sauté the garlic until fragrant. Add the blanched asparagus and peas, season with salt and pepper, and toss briefly to combine.
- To assemble, spread a thin layer of béchamel sauce on the bottom of a baking dish. Place a layer of lasagna sheets on top.
- Spread half the ricotta mixture over the pasta, then add half of the asparagus-pea mixture and sprinkle with some pine nuts. Top with a third of the mozzarella and a spoonful of béchamel.
- Add another layer of pasta sheets, then repeat with remaining ricotta, vegetables, pine nuts, and another third of mozzarella.
- Add a final layer of pasta, then cover with the remaining béchamel sauce. Arrange spinach leaves around the edges and some in the center.
- Sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the top is golden and bubbling. Let rest for 5 minutes before serving.
- Garnish with additional toasted pine nuts and a few fresh spinach leaves before serving.
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