Lasagna with green beans, potatoes, and peas
- Vegetarian
- Energy Kcal 587
- Carbohydrates g 98.2
- of which sugars g 13.2
- Protein g 22.2
- Fats g 11.7
- of which saturated fat g 5.91
- Fiber g 11
- Cholesterol mg 104
- Sodium mg 242
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 30 min
- Serving: 6
PRESENTATION
Lasagna with green beans, potatoes, and peas—yum—is a real favorite from Emilia-Romagna, and perfect if you're craving classic comfort food with a fresh twist. This vegetarian lasagna recipe? It's special. Why? Because it’s packed with tender veggies like green beans, soft potatoes, and sweet peas, all snuggled between sheets of that eggy fresh pasta that's loved in northern Italy. And you know, folks in this region really love using seasonal veggies to make their dishes pop. This version definitely does that.
Plus, instead of the heavier sauces you find in some potato and pea lasagna dishes, you’re gonna enjoy a super light béchamel with a touch of spring onion cream, giving everything a silky feel that's kinda different from the usual. The veggies are sautéed with herbs before layering, so every bite feels loaded with flavor, and, honestly, just the right amount of moist texture. People might not expect a lasagna with green beans to be this really good, but this one really really comes together with its golden top and creamy layers. It hits all the right notes.
There’s such a wonderful mix of crisp and creamy, with the potatoes adding heartiness and the peas and beans offering a little sweet pop here and there. I mean, it's easy to see why so many in Emilia-Romagna make this when they want something way way different from the ragu-filled lasagna—especially in spring, when veggies are just amazing. Whether you’re after an easy vegetable lasagna for a weeknight meal or a dish that really shows off the best of Italian homemade lasagna with vegetables at a family gathering, this recipe fits right in.
It offers that simple, honest taste from quality produce and a few clever tweaks. Each plateful is a celebration of tender veggies and rich, herby creaminess. Try this Italian vegetarian lasagna recipe if you want something both light and flavorful. Enjoy a slice of Emilia-Romagna on your plate. So, so good.
INGREDIENTS
- Ingredients for a 12x8 inch pan
- Lasagne egg pasta 1.1 lbs (500 g)
- Flat beans 0.9 lb (400 g)
- Potatoes 0.9 lb (400 g)
- Peas 2 ½ cups (400 g)
- Fresh scallion 3 cups (300 g)
- Thyme 2 sprigs
- Parsley 2 sprigs
- Mint 2 leaves
- Parmigiano Reggiano PDO cheese to taste
- for the béchamel sauce
- Vegetable broth 2.1 cups (500 ml)
- Fresh scallion 10.6 oz (300 g)
- Butter 3 ½ tbsp (50 g)
- Type 00 flour 0.3 cup (50 g)
- Nutmeg to taste
How to prepare Lasagna with green beans, potatoes, and peas
To make the lasagna with green beans, potatoes, and peas, start by washing the scallions, then clean and finely slice them 1. Wash, peel the potatoes, and dice them 2, making sure to keep them immersed in a bowl of water to prevent browning. Wash the snow peas and green beans, trim the ends, and cut them into strips 3.
Place a pan on the stove, pour a drizzle of oil 4, add the sliced scallions 5, and stew them over low heat for at least 30 minutes with a lid on 6,
until they are soft 7. Then season with salt and pepper. Once cooked, place the scallions in a blender bowl 8 and blend them until you obtain a smooth sauce 9.
Place a large pan on the stove, heat a drizzle of olive oil and flavor with a garlic clove 10, then add the potatoes 11, drained from the water, cook them for about 10 minutes, pouring in a bit of broth to prevent the vegetables from drying out too much 12.
Then add the shelled peas 13, snow peas, and green beans 14. Continue cooking for another 5 minutes. The vegetables should not fall apart but remain crunchy. Season with salt, pepper, and remove the garlic clove with kitchen tongs 15
and set aside the cooked vegetables 16. Now you can focus on the béchamel sauce (to make it perfectly, consult our guide on Béchamel sauce): place the butter in a saucepan, melt it over low heat, flavor with nutmeg 17, and add the sifted flour 18, cooking everything for a few minutes,
stirring continuously with a whisk until you obtain a creamy, lump-free mixture 19. At this point, remove the saucepan from the heat and add the hot broth 20 to the mixture, stirring everything with a wooden spoon. Then, put the saucepan back on the stove, cook on low heat until the sauce starts to boil, and add a pinch of salt. Cook the béchamel sauce, always on low heat, for 15 minutes, the necessary time for the sauce to thicken 21, stirring occasionally.
Once the béchamel sauce is ready, incorporate the previously prepared scallion sauce 22, blend the mixture with an immersion blender to combine the cream 23 and set aside. Finally, finely chop the aromatic herbs 24.
At this point, everything is ready to assemble the lasagna: take a baking dish measuring 12x8 inches, brush the bottom with olive oil, then spread a layer with the scallion-flavored béchamel sauce 25, arrange the pasta sheets vertically 26 and start adding the vegetables 27
to create an even layer 28; season with the herb mixture and grated Parmesan. Proceed again by placing another layer of pasta and continue alternating the ingredients until they are all used up. Finish with a layer of vegetables to season with grated Parmesan 29. Bake in a preheated static oven at 355°F for 30-40 minutes (or in a fan oven at 320°F for 20-30 minutes). When cooking is complete, take your lasagna with green beans, potatoes, and peas out of the oven, let them cool slightly, and then serve them 30!