I’m very fond of this recipe because it reminds me to my first years in Madrid and to the tiny little kitchen in my first apartment. At that time I remember discovering and enjoying the pleasure of cooking, even though I have to confess that the results were not always edible. 🙂
I took this recipe from one of my first cookbooks, a book for beginners written by Laura Donada that unfortunately you won’t find in other languages than Spanish. But if you are able to read in Spanish don’t hesitate to get your copy, it contains tons of delicious and easy to follow recipes written for those think that Strogonoff is a Russian writer. With this book I lost my fear to cooking and its menus helped me to get by when I had to prepare something special for friends and family. To this book I own some of my first small victories in the kitchen! 🙂
So let’s go back to this delicious recipe. If you are in a hurry you might want to consider some of these shortcuts:
- For the lasagne pasta, you can use pre-coocked pasta. You won’t need to boil it first, and it tastes wonderful. If you do so, choose the better brand you can afford.
- Here is another confession: sometimes I use canned bechamel. I agree that being so easy to prepare a decent bechamel, this might seem silly, but canned bechamel will grant you a decent lasagne for those days in which you are in a hurry or just feel lazy.
- You can use frozen asparagus, they are cheaper and easier to find off season.
- 200 g grated emmental cheese (or other cheese to grill)
- 150 g carrots (approximately a big carrot)
- 160 g leeks, only the white part (approximately two leeks)
- 40 g butter
- 25 g olive oil
- 400 g courgette cut in dices (approximately 1 piece)
- 250 g mushroom (sliced)
- 300 g de asparagus cut into pieces (you can use frozen asparagus)
- 1 tsp salt
- 1 pinch of black pepper freshly grounded
- 500 ml bechamel sauce (you can use canned bechamel)
- 1 packet of lasagne pasta sheets (you’ll need around 9 sheets or so)
- Prepare the pasta sheets following the instructions on the package.
- If you are going to use homemade bechamel sauce, prepare the sauce following your favorite recipe. If you decide to use canned bechamel sauce, just follow to the next step.
- Wash the vegetables and cut them in small pieces as following: The leeks cut in thin slices (use only the white part). The courgettes cut in dices of 1 cm aprox. no need to remove the skin. Remove the harder part of the asparagus and cut them in pieces of 2 cms. Peel the carrots and cut them in thin slices.
- Preheat the oven at 180º C.
- In a big saucepan heat the butter and add the leeks and the carrots with a pinch of salt. When they start to become transparent add the rest of the vegetables, with the olive oil and the remaining salt. Mix it well and let it cook for 15 minutes, stirring from time to time.
- When the vegetables are cooked, add 3 or 4 tablespoons of bechamel sauce and mix well. Remove from the heat and reserve it.
- In an oven dish (18 x 25 cms) spread 2 tablespoons of bechamel sauce. Add a first layer of pasta sheets. Add half of the vegetables mix and another layer of pasta sheets. Add the rest of the vegetables mix, finishing with a last layer of pasta sheets. Cover everything with bechamel sauce and add on top the grated cheese.
- Place in the oven for 15 minutes, until the cheese has melted and browned.