Here’s a fantastic recipe for how to make lasagna piselli e asparagi — lasagna with peas and asparagus by Italian Chef Chicca Maione. She can even teach you the art of making this in person through her cooking classes (If you are looking for a great vacation).
Let’s Make a Lasagna Piselli!
Ingredients (Serves 6 – 8)
Prep Time: 40 minutes.
Cook Time: 40 – 50 minutes.
- Prepare the Béchamel:
Heat the milk in a medium-size pot, but do not let it boil. While the milk is heating, melt the butter in a saucepan. Then, add the flour to the butter and whisk until smooth but not browned.
Remove the pan with the butter from the heat and slowly add the milk, stirring continuously. Slowly incorporate all of the milk, preventing any lumps from forming. Add a pinch of salt and cook over medium heat, stirring continuously, until the sauce is thickened.
- Prepare the vegetables
Remove the tough, white ends of the asparagus, then wash the remaining stalks. Separate and save the tips, and cut the rest of the stalk into pieces, about 10 cm (4 in) long depending on the length of your asparagus. The tips of the asparagus will be used in raw form to cover the top of the lasagna.
Heat the olive oil in a large pan over medium heat and sauté the asparagus (no tips!) until slightly softened. Add a pinch of salt and set the asparagus aside in a bowl. In the same pan, cook the green peas with olive oil and some salt (pinch). Once cooked, add them to the asparagus and mix.
Next, add the spring onions into the same pan and cook until softened, adding them to the asparagus and peas when finished.
- Assemble the lasagna
Preheat the oven to 375° F.
In a 13” x 10” baking pan, spread a thin layer of the Béchamel sauce on the bottom of the pan. Put down a layer of the fresh lasagna noodles and cover with more Béchamel and ½ of the veggies. Sprinkle with 3 handfuls of Parmigiano cheese and small pieces of mozzarella cheese. Repeat the layering of lasagna noodles, Bechamèl, the rest of the veggies, some mozzarella cheese and some Parmigiano cheese. Then top with the last layer of fresh lasagna noodles, coating them with the remaining Bechamèl and Parmigiano cheese.
For decoration, add the tops of the asparagus in lines, or as preferred, with some green peas and small pieces of mozzarella cheese. Finally, sprinkle the lasagna with butter flakes and Parmesan.
Bake in the oven for about 40 minutes until the top turns golden brown. Let stand for 5 minutes before serving.
Note: If the fresh mozzarella is very moist, dice it into small chunks and let it dry out while preparing the rest of the ingredients. This will prevent the final product from being soggy.
Take the class
Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make this dish (as well as many other amazing dishes)!
Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.
About the Author
Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
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