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Super Delicious Spring Lasagna – Perfect for Easter!

laperlerose March 20, 2025 Howto & Style Leave a comment 2 Views

A sensational spring version of a classic and I am telling you, everyone will just love it!

RECIPE:
For the Veggie Mixture:
2 Tbsp of Olive Oil
1 or 2 Shallots, thinly sliced
1 Medium Zucchini (or a handful of mini ones) , diced
1/2 Bunch of Asparagus, about half a pound, trimmed and cut into 1” pieces
10oz Box of Frozen Shopped Spinach, thawed and squeezed of ay liquid
1/2 cup of Fresh or Frozen Peas
Fresh Chopped Parlsey and Basil
Salt to taste

For the Béchamel:
8 Tbsp of Unsalted butter
8 Tbsp of Flour
4 Cups of Milk
Salt and Pepper to taste
Pinch of Nutmeg

Additional Ingredients:
9oz of No Boil Lasagna Noodles
2.5 cups of Whole Milk Ricotta
1 Egg
3 cups of Freshly Grated Mozzarella
Lots of Grated Parm

Printable recipe: http://www.laurainthekitchen.com

Instagram: @mrsvitale

00:00 – Intro
00:28 – Prep the Veggies
05:16 – Make the Bechamel
08:42 – Assemble the Lasagna
12:15 – Bake
13:04 – Dig In!

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Minotola NJ 08341

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Pumpkin Rigatoni with Crispy Prosciutto – 30 Minute Recipe!

Pleasseeeeeeeee make this recipe soon because I’m telling you, it’s absolutely sensational and divineeeeeee!!!!!!!! The combination of the creamy rich sauce and crispyyyyy prosciutto and rosemary is just next level! Full recipe below! Pumpkin Rigatoni  1 Tbsp of Olive Oil 2 Tbsp of Unsalted Butter 2 Shallots, finely chopped 3 Cloves of Garlic, minced 1 Cup of Pumpkin Puree 1 cup of Chicken Stock 1/2 cup of Heavy Cream  1/2 cup of Grated Parm  12oz  of Rigatoni  Crispy Prosciutto:  Drizzle of Olive Oil 4oz of Prosciutto  2 Pieces of Rosemary, needles stripped off the stem, about 2 tbsp worth of “needles” Process: 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil.  2) In a high sides large skillet (large enough to hold the sauce and pasta) over medium heat, add the olive oil and butter, once the butter is melted add the shallots, saute about 3 minutes then add the garlic, cook one more minute then add the stock, cream, pumpkin puree and salt and pepper (be generous with the pepper) and allow everything to simmer together gently, at this point, add the pasta to the boiling water and cook about 2 minutes shy of packaging instructions.  3) While the pasta is cooking, in a large skillet add a drizzle of olive oil and heat over medium high heat, then add the prosciutto (in one layer so you might need to do this in batches) and sprinkle over the rosemary, cook just a minute or so on both sides or until the prosciutto and rosemary are nice and crispy, then remove to a plate and set aside.  4) Once the pasta is ready, reserve about 1/2 cup of the starchy cooking water, add the pasta to the sauce along with the parm and a drizzle of the starchy water, cook everything together for a couple minutes. When ready to serve, crumble over the crispy prosciutto and rosemary and dig in!

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