INDIVIDUAL SPRING VEGETABLE LASAGNA – Perfect for Easter or Mother’s Day Luncheon
If you want to serve a plated appetizer that has some “WOW” factor, this should be your first choice! These Individual Spring Vegetable Lasagna are not only delicious, but a little “fancy” at the same time.
It does take a few extra steps to make the individual Spring vegetable lasagna components, but it’s well worth it.
You start by making an out-of-the-ordinary Broccoli-Pistachio Pesto that takes the place of your “sauce”.
Then you combine ricotta cheese with sweet, sauteed shallots, chives, Herbs de Provence, and the brightness of lemon zest. Are you getting hungry yet?
Add fresh baby peas, asparagus spears and sugar snap peas, and you’ve got the makings of a fabulous vegetable lasagna!
Oh, I almost forgot the freshly grated Parmesan cheese and a smattering of Crispy Shallot Rings!
That’s what makes these Individual Spring Vegetable Lasagna so pretty! Yum.
IT’S TIME TO ASSEMBLE YOUR INDIVIDUAL SPRING VEGETABLE LASAGNA
Now you’ve got your Broccoli-Pistachio Pesto in a bowl, ready to go. The Ricotta filling is smelling so delicious, and the vegetables have cooled and dried. And crispy shallots tempting and taunting you with each passing second!
LADIES AND GENTS, PREHEAT YOUR OVENS, IT’S TIME TO ASSEMBLE YOUR LASAGNAS!
You’ll be cooking the lasagnas on a rimmed baking sheet lined with oiled parchment paper for ease of plating.
The really cool thing is that they’re assembled right on the baking sheet too! How easy is that?
MAKING INDIVIDUAL SPRING VEGETABLE LASAGNA IS ALL ABOUT THE LAYERS
Just as with conventional lasagna recipes that you’ve made in the past, you’ll be layering the lasagna components on the pasta.
The only real difference is that you’ll be building individual portions and layering with a bit more precision. After all, you want your plated appetizer to be a showstopper, don’t you?
The lasagnas have a final layer of freshly grated Parmesan cheese that melts into a lacy-topping. After plating, a smattering of crispy fried shallots finish the Individual Spring Vegetable Lasagna with a crunch!
GET THEM READY AHEAD OF TIME – BAKE WHEN YOU’RE READY!
It’s a great idea to make your Individual Spring Vegetable Lasagna in the morning of the day you’ll serve them. They can sit in the refrigerator for a few hours if tightly wrapped in plastic wrap to keep the pasta edges from drying out.
And you know what that means, don’t you? You’ll be able to pop them in the oven just before you want to serve them. If I can make our job as hostess a little easier, I’m all for it!
BUT WHAT SHOULD I DO WITH THE LEFTOVER PEAS, NAN?
Gotcha covered! You know I’m not one to let unused ingredients go to waste.
Or to have tiny bags of this and that languishing in the back of my freezer shelves either!
So, I’m including a link to my post on Spring Pea Soup with Creme Fraiche.
You’ll be thanking yourself for buying that big bag of frozen peas once you’ve tasted one spoonful of this special Spring soup.
CHECK “APPETIZER” OFF – YOU’LL BE SERVING INDIVIDUAL SPRING VEGETABLE LASAGNA AT EASTER SUPPER!
Now that you’ve got this fabulous Individual Spring Vegetable Lasagna on your menu for Easter, you can start thinking about what else you’ll serve…
Come check out some more fabulous recipes, Easter Printables, decor and much more “Spring” here at Ingredients For A Fabulous Life!
EASTER HOLIDAY CELEBRATION PRINTABLES
Want your own set of EASTER CELEBRATION PRINTABLES, but you’re not on our list yet?
Why not join in on the fun!
Fill out the form below and I’ll send you a copy as a thank you for joining the IFAFL Email Subscriber List.
As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our weekly emails.
What are you waiting for? You don’t want to miss out on anything fabulous, do you?
There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?
And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life! That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.
1 head broccoli, cut into florets, stems peeled and halved
Salt for blanching water
1 cup fresh Italian parsley, tightly packed
1/3 cup toasted pistachios, chopped
4 large garlic cloves, minced
1 1/3 cup grated Parmesan cheese (fresh is preferable)
1 Tbsp. fresh lemon juice
2/3 cup extra-virgin olive oil
Salt and Pepper to taste
Large shallot, peeled and diced
1 Tbs. extra-virgin olive oil
1/2 tsp. salt
2 cups ricotta cheese, drained if needed
1/4 tsp. fresh ground pepper
3 tsp. lemon zest
2 Tbsp. Herbs de Provence
2 Tbsp. fresh chives, chopped
16 rectangular pasta sheets
16 asparagus spears, trimmed and halved lengthwise
32 fresh sugar snap pea pods
2 cups frozen or fresh petite peas, cooked or thawed
2 large shallots, peeled, cut into rings
1 Tbs. EVOO
1 Tbs. unsalted butter
2 cups fresh grated Parmesan cheese
- To make broccoli pesto: Drop broccoli into salted boiling water, cover and bring back to the boil. Cook another minute or until the broccoli is JUST CRISP-TENDER. (knife tip still incurs a little resistance) Drain and cool.
- In the bowl of a food processor, place the broccoli, garlic, shallot, parsley and lemon juice. Pulse a few times to start breaking down the broccoli. With machine running, slowly and steadily pour in the olive oil, until oil is combined.
- Place pesto in a medium bowl, add Parmesan cheese and season with salt and pepper to taste. Stir well to combine.
- To make Ricotta Filling: In a small skillet saute the shallot in olive oil until softened. Add lemon zest and continue to cook, stirring occasionally until shallots are translucent and lemon is fragrant. Season with salt and pepper and let cool.
- In a large glass bowl, combine ricotta cheese, Herbs de Provence and chives. Add the cooled shallot mixture and stir well to combine. Adjust salt and pepper to taste.
- Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions for al dente noodles (slightly under cooked), Remove pasta sheets from water with tongs. Drain and place flat on a baking pan lined with an OILED SHEET OF PARCHMENT PAPER. Spray pasta sheets lightly with vegetable oil spray, making sure to get edges (Pam).
- While waiting for water to boil, in a medium skillet over medium heat, add EVOO and butter. When butter is melted, add shallots and spread out in an even single layer. Let cook without stirring until they start to brown. Stir and spread out again. Cook until shallots rings are brown and crispy. Just before removing them from the pan, give them a sprinkle of salt. Remove and drain on a paper towel.
- After removing pasta sheets, COVER POT OF WATER AND BRING BACK TO A BOIL.
- When pot comes back to a boil, blanch the asparagus until crisp-tender (about 3 minutes). Pull out of water with a spider or slotted spoon and IMMEDIATELY PLUNGE INTO A BOWL OF ICE WATER. When cool, remove from water with a spider and place on a dry kitchen towel.
- Repeat the process with the sugar snap peas, but blanching them for only 1 minute before placing into ice water to stop the cooking.
- ASSEMBLE THE INDIVIDUAL LASAGNAS: Slice sugar snap peas into thirds using a bias cut. (on an angle)
- Line 2 large rimmed baking sheets with parchment paper. Spray pans with Pam first to help parchment stick to pan, then spray top of parchment to keep noodles from sticking to paper)
- Layer 1: Place 4 sheets of pasta, oiled side facing down, in a row on each pan.
- Layer 2: Spread broccoli pesto over each noodles, letting the edges peek out on all four sides
- Layer 3: Spread ricotta mixture over pesto
- Layer 4: Arrange 2 pieces of halved asparagus, 6 bias-cut pieces of snap peas, and 1/8 cup of peas over cheese
- Layer 5: Lay a sheet of pasta over vegetables
- REPEAT LAYERS 2-4
- Top individual lasagnas with 1/4 cup of freshly grated Parmesan on each.
- Cover and chill at least 30 minutes before baking. Lasagnas can be chilled up to 4 hours in advance of baking. SEE NOTE BELOW
- Bake in a 375 degree over for 17 minutes; finish by browning under broiler for 1-2 minutes. (keep a close eye, don't let them burn)
- Garnish with crispy shallot rings and serve.
IF YOUR LASAGNA HAS BEEN CHILLING FOR MORE THAN 1 HOUR, BEFORE BAKING, LIGHTLY BRUSH EDGES AND CORNERS WITH OLIVE OIL TO PREVENT DRYING OUT.
Serving Size 1
Amount Per Serving
Calories 867Total Fat 40gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 22gCholesterol 86mgCarbohydrates 109gFiber 12gSugar 9gProtein 48g
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.