LASAGNA BIANCA WITH ASPARAGUS, PEAS AND MUSHROOMS

Nothing says love and comfort better than lasagna, and even more so this Lasagna “bianca” embellished with asparagus, peas, and mushrooms, and a creamy bechamel.

10 5″x 6″ dry lasagna pasta sheets
500 gr fresh organic asparagus
1 can of water packed peas
400 gr of mixed mushrooms (oyster, shiitake, enoki)
1 clove garlic
2 tablespoons extra virgin olive oil
1 scallion chopped
1 tablespoon fresh chopped parsley
100 gr fresh grated parmigiano
salt and pepper to taste

Bechamel sauce:
500 ml of 1% milk
2 Tbsp cream
50 ml salted butter
50 gr all purpose flour
pinch of nutmeg

View the full recipe at Sugar Love Spices →