SPRING LASAGNA

SPRING LASAGNA image

Yield 8 people

Number Of Ingredients 25

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2 tablespoons olive oil, plus more
Salt
¾ pounds lasagna noodles
5 tablespoons butter
6 spring onions, thinly sliced
3 leeks, white and pale green parts only, thinly sliced
2 cloves garlic, finely chopped
Freshly ground black pepper
1½ cups frozen green peas
1½ cups asparagus, cut on the diagonal into ½-inch pieces
2 ¼ cups ricotta cheese, strained
2 teaspoons lemon zest
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped chervil
2 cups whole milk
¼ cup chopped white onion
2 bay leaves
¼ teaspoon white pepper
¼ cup all-purpose flour
2 pinches cayenne pepper
1 pound mozzarella, thinly sliced
1/3 cup grated fontina
1/3 cup grated pecorino
1/3 cup grated Parmesan

Steps:

1. Preheat oven to 450 degrees. Add 1 tablespoon oil to a pot of salted water and bring to a boil. Cook lasagna noodles according to directions on box, until barely al dente. Drain. Toss with oil to prevent sticking. 2. Heat 1 tablespoon oil with 1 tablespoon butter in a large sauté pan over medium heat. Add onions, leeks and garlic and sauté until soft, 5-6 minutes. Season with salt and pepper. 3. Fill a large bowl with ice water. Cook peas in a pot of boiling salted water until tender, 1 minute. Drain and set aside. Cook asparagus in a pot of boiling salted water until just tender, 2-3 minutes. Drain asparagus, shock in ice water, drain again and toss with peas. 4. Mix ricotta, zest and herbs. Season with salt and pepper. 5. Make béchamel: Combine milk, onions, bay leaves, ½ teaspoon salt and white pepper in a medium saucepan and bring to a simmer over low-medium heat. Cook, stirring occasionally, until mixture reduces by approximately a quarter, about 10 minutes. Strain milk and set aside. Wipe saucepan and melt 4 tablespoons butter over medium-low heat. Sprinkle in flour and cook, whisking constantly, until roux is bubbling, about 3 minutes. Reduce heat to low, whisk in reserved milk