Lasagna Primavera is one of my wife’s preferred recipe. In this lasagna the Bolognese sauce is replaced by a sauce
made with vegetables, making it a delightful vegetarian dish.
My mother in law, Mrs. Danila Occhiali made this dish using a few vegetables, a light béchamel sauce and egg pasta
lasagna that she made so light it literally melted in your mouth.
Terry, my wife is a very gifted and talented cook and she makes an exceptional Lasagna Primavera using vegetables
available in season and freshly made noodles.
When Terry cooks she does not measure and rarely weighs anything but the end product is always an outstanding and
fine gourmet dish, compatible to the best I ever tasted.
When I cooked at Joe’s of Avenue U, every Thursday we usually prepared meatless dishes like stuffed artichokes,
mushrooms, tomatoes, eggplants and pasta with assorted vegetables or the meatless lasagna, nice to look at and
delicious tasting, stuffed with plentiful and various seasonal produces. The meatless lasagna was a winning
The “Lasagna Primavera” that without fail, Terry prepares at home when we have vegetarian guests for dinner, it is
delicious and although requires extra time it is easy to make.
The recipe that will follow it is always appreciated and enjoyed by our company.
Serve it hot, lay a small ladle of tomato sauce on top of each portion, with grated Parmesan cheese on the side and
watch the lasagna disappear from the plates.
leeks thinly sliced
zucchini, select small zucchini, Wash, scrape lightly and cut into ¼ of inch slices
oz. carrots, peeled and cut like shoestring potatoes (matchstick-wide), or thinly sliced
spinach, rinsed, blanched, drained well and finely chopped
of olive oil
of grated Parmesan cheese
butter (1 ½ sticks) for béchamel
tablespoons of flour
cups of milk
28 oz. peeled tomatoes, crushed by hand
stick of butter (2 oz.) for sauce
In a 2 quarts saucepan over medium heat combine the oil with one sliced leek and sauté until translucent. Add the
crushed tomatoes and bring it to a boil, lower flame and simmer for 15 minutes, stirring occasionally with a wooden
spoon. Add 2 ounces of butter (½ stick) and continue to simmer for an additional 10 minutes. Taste for salt, remove
and set on side.
Using a large sauté pan, heat 2 tablespoons of oil and sauté 1 leek until translucent. Over a medium heat, add the
sliced zucchini, salt and pepper to taste and cook until tender but al dente. If it looks dry, add some olive oil.
When ready set aside in a dish.
Follow the same process for the carrots, the peas, the spinach and any other vegetables you would like to add.
In a 4 quarts saucepan, at low heat melt 6 ounces of butter (1 ½ sticks) and add in the 6 tablespoons of
flour, 1 teaspoon of salt, stirring with a wooden spoon until well homogenized. At the same time heat the milk in a
Increase heat a little bit and cook the flour and butter for 3 to 4 minutes stirring constantly without letting the
mixture stick to the bottom or brown. Start to add the milk a little at a time, stirring with a wire whisk to avoid
Continue cooking over a low heat until it thickens and there is no taste of raw flour.
In a large pot, bring to a boil 6 quarts of water and 2 tablespoons of salt; submerge the lasagna a few pieces at a
time in the boiling water and cook al dente, about 2 minute, then drop in a basin with cold
When the lasagna is cooked, drain pasta and place on clean kitchen towels.
Set up all ingredients in front of you. If béchamel is too thick add some milk to make it lighter.
Remove the lasagna from the oven and set aside to settle, making it easy to cut and dish out. Serve each individual
portion, partially covered with tomato sauce and sprinkle with some Parmesan cheese.
Grease a rectangular baking pan 13 X 8 X 2, place at the bottom a full tablespoon of each vegetable and a ladle of
béchamel then put a layer of pasta to cover the bottom of pan and spread on top some of each of the vegetables,
following with béchamel and a sprinkle of the Parmesan cheese. Continue until you have finished all the
ingredients, ending with a layer of béchamel and vegetables.
Preheat the oven to 425 degrees; bake the lasagna for 30 minutes.