TasteToronto | Basil and Pea Summer Lasagna

Basil and Pea Summer Lasagna

Moderate

Basil and Pea Summer Lasagna

Basil and Pea Summer Lasagna

Method

Basil Béchamel 3 Steps

  • Step 1

    In a saucepan, add milk, garlic, half onion and basil stems. Bring to a simmer over low heat for about 5 minutes. Taste milk to check if basil garlic flavour has infused. Cook for 5 minutes longer if needed.

  • Step 2

    While milk simmers, make a roux in a medium saucepan by melting butter then whisking in flour. Using a hand strainer (or strain milk and set aside), slowly pour the milk over the roux and whisk. Add about 1/4 cup at a time to avoid lumps until all milk is incorporated.

  • Step 3

    Bring milk to a boil then turn off heat, add the cheese and cover with a lid. Set aside to let cheese melt. Do not stir. 

Basil and Pea Summer Lasagna 5 Steps

  • Step 1

    Preheat oven to 400°F.

  • Step 2

    In a bowl, mix 1 1/2 cups of cheese, chopped basil, peas and black pepper. Stir the béchamel to incorporate cheese and season with salt to taste (at least 1 tablespoon).

  • Step 3

    Cook lasagna sheets to al dente and set aside or use dry sheets. To assemble, in an 8 "x 8" dish or a 9" x 7" add just enough béchamel to coat the bottom then place one layer of lasagna sheets over-top.

  • Step 4

    Pour about 1/6 of the bechamel over the sheets, then evenly sprinkle about 1/6 of the cheese pea mixture. Add another layer of pasta sheets and repeat until all the cheese pea mixture is used up. Finish with a layer of pasta sheets, remaining bechamel then cover with remaining 1 cup of cheese and breadcrumbs.

  • Step 5

    Cover with foil and bake in oven for 30 minutes then remove foil and bake for another 15 minutes or until cheese is crispy and browned. 

Tags:

Toronto Recipes

Cooking At Home

Basil and Pea Summer Lasagna

Moderate

Basil and Pea Summer Lasagna

Maddy Goldberg
written by

Maddy Goldberg

Basil and Pea Summer Lasagna

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 45 mins

4.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Basil and Pea Summer Lasagna

  • 16 sheets of lasagna (or enough for 6 layers depending on pan size)

  • 2 1/2 cups of white cheese, shredded (mozzarella or one that melts nicely)

  • 1/2 cup basil leaves, finely chopped

  • 3/4 cup peas

  • 1 teaspoon black pepper

  • 1/2 cup breadcrumbs

  • Basil béchamel (see recipe)

Basil Béchamel

  • 2 1/2 tablespoons butter

  • 3 1/2 tablespoons flour

  • 3 1/2 cups whole milk

  • 2 large cloves garlic, lightly smashed

  • 1/2 white onion, peeled not cut

  • 5-10 basil stems (use the discard from picked basil)

  • 1 cup white cheese, shredded (old cheddar or something sharp is best)

  • Salt

Send list of ingredients to myself

Method

Basil Béchamel 3 Steps

  • Step 1

    In a saucepan, add milk, garlic, half onion and basil stems. Bring to a simmer over low heat for about 5 minutes. Taste milk to check if basil garlic flavour has infused. Cook for 5 minutes longer if needed.

  • Step 2

    While milk simmers, make a roux in a medium saucepan by melting butter then whisking in flour. Using a hand strainer (or strain milk and set aside), slowly pour the milk over the roux and whisk. Add about 1/4 cup at a time to avoid lumps until all milk is incorporated.

  • Step 3

    Bring milk to a boil then turn off heat, add the cheese and cover with a lid. Set aside to let cheese melt. Do not stir. 

Basil and Pea Summer Lasagna 5 Steps

  • Step 1

    Preheat oven to 400°F.

  • Step 2

    In a bowl, mix 1 1/2 cups of cheese, chopped basil, peas and black pepper. Stir the béchamel to incorporate cheese and season with salt to taste (at least 1 tablespoon).

  • Step 3

    Cook lasagna sheets to al dente and set aside or use dry sheets. To assemble, in an 8 "x 8" dish or a 9" x 7" add just enough béchamel to coat the bottom then place one layer of lasagna sheets over-top.

  • Step 4

    Pour about 1/6 of the bechamel over the sheets, then evenly sprinkle about 1/6 of the cheese pea mixture. Add another layer of pasta sheets and repeat until all the cheese pea mixture is used up. Finish with a layer of pasta sheets, remaining bechamel then cover with remaining 1 cup of cheese and breadcrumbs.

  • Step 5

    Cover with foil and bake in oven for 30 minutes then remove foil and bake for another 15 minutes or until cheese is crispy and browned. 

Tags:

Toronto Recipes

Cooking At Home

Basil and Pea Summer Lasagna