Basil and Pea Summer Lasagna

30 mins Prep Time

45 mins Cook Time

Written By

Maddy Goldberg

It is hard to find an excuse to eat piping hot lasagna in the summer. As one of the heavier Italian dishes, lasagna is typically loaded with beef, ricotta cheese and layers upon layers of thick noodles, making it an ideal meal for a February night. Lasagna is one of my favourite dishes and I could probably eat the classic version year-round, but this recipe merges the aspects of a lasagna you crave with light and fresh ingredients for the summer. The lasagna contains layers of noodles surrounded by a creamy white sauce and balanced with bright pops of pea and basil throughout. This lasagna has zero tomatoes, so try serving it with a cold tomato salad for a beautiful acidic and temperature contrast.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!

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

Directions

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.