I absolutely love lasagna, and I am a fool for spring food. Given that it's exactly that time of the year, I embarked on a culinary journey to marry these two passions. The result? The freshest and most delectable spring lasagna recipe you could ever dream of. Featuring wild garlic, a blend of rich cheeses, and homemade pasta, this dish sings spring in every bite. So, let's check it out!

The Heart of Spring: Preparing Your Pasta

• Start by prepping your wild garlic. Remove the stalks and blanch the leaves in boiling, salted water for 10 seconds, then immediately transfer to iced water. Once cooled, squeeze out as much water as possible and blend into a smooth puree. Use a muslin cloth or tea towel to extract even more liquid, then set aside.
• In a bowl, mix the all-purpose flour, semolina, olive oil, egg yolks, and the wild garlic puree. Knead until you achieve a soft dough. Wrap it in plastic and let it chill in the fridge for at least 30 minutes. This dough can also be frozen for future use.
• Roll out your dough using a pasta machine to your desired thickness, then cut it into rectangles to fit your baking dish. Coat them in semolina, then dry them slightly on parchment paper as you prepare the other components.

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Layering Flavors: Assembling Your Lasagna

For the Filling:

• Chop 10cm of a leek into thin slices. Sautee them in olive oil for 2-3 minutes. Add 1/2 a diced zucchini and 1/2 a diced red bell pepper, cooking for another 2-3 minutes.

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• Toss in 50g baby spinach, seasoning with salt and pepper, until the spinach wilts.

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• Add 70ml half-and-half, mix well, and remove from heat.
• In a blender, mix 250g ricotta with 50g grated mozzarella, one egg, salt, and pepper to taste. Pulse until you get a nice and creamy paste.
• Then combine this cheese mixture with the cooled vegetables.

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For the Sauce:

• Cook 500ml crushed tomatoes with a tablespoon of sugar, olive oil, and peperoncino to taste until it thickens slightly.

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Assembling:

• In a 24cm square ceramic baking dish (or a rectangular one), start by spreading some tomato sauce. Then layer pasta, cheese mix, and sauce, and repeat 2-3 times or until you finish your sheets and filling.

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• End your lasagna with a layer of sauce topped with 100g grated mozzarella and 20g grated Parmesan.

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• Cover with aluminum foil and bake at 190°C for 30 minutes, then uncover and bake for an additional 15 minutes.

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• Allow to cool at room temp for 10 minutes before serving.

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Customizing Your Lasagna

Not everyone wants to make their own pasta sheets, or perhaps wild garlic isn't available. No worries! You can use store-bought lasagna sheets and follow the package instructions. If you have wild garlic, mix it with spinach for an extra flavor boost. If not, substitute with 1-2 stalks of green garlic or garlic cloves in your filling.

A Dive into Lasagna's Legacy

Lasagna, with its rich layers and savory fillings, has roots tracing back to ancient Greece. However, the version we love today hails from Italy. It gained worldwide popularity for its versatility and comforting taste. A fun fact: lasagna is both the name of the dish and the type of noodle used, embodying the "lasagna meaning" in every aspect.

FAQs: All About Lasagna

Let's see of the most frequently asked questions people have about lasagna.

Q: Can lasagna be frozen? 

A: Yes, both before and after baking. Just ensure it's tightly covered to prevent freezer burn.

Q: Can lasagna be made ahead? 

A: Absolutely! Prepare it, cover it, and refrigerate it. Bake it just before you need to serve.

Q: When was lasagna invented? 

A: While pasta dishes date back to ancient times, the lasagna we know and love originated in Medieval Italy.

Bringing Spring to Your Table

This spring lasagna recipe, a delightful white lasagna variant, is a testament to the creativity and freshness that the season inspires. Whether you're crafting a vegetarian lasagna recipe or adding your twist with lasagna ingredients you love, this simple lasagna recipe is a step-by-step guide to joy.

I hope you're inspired to test out this dish and share your creation with us. Here's to long days, warm breezes, and the perfect slice of spring lasagna!