Lasagna with Pea Cream, Sausage and Scamorza by @maritoemoglie_incucina

53 min

6 servings

🍝

500 g

Lasagna sheets

🫛

300 g

Peas

🫒

30 ml

Extra virgin olive oil

🧂

5 g

Salt

🥫

500 ml

Béchamel

🍖

300 g

Sausage

🧀

400 g

Scamorza

🧀

100 g

Parmesan

🧅

30 g

Shallot

💧

350 ml

Water

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Chop
    • shallot
    • extra virgin olive oil

    Finely chop the shallot and heat the olive oil in a frying pan.

  3. Sauté
    • shallot
    • green peas

    Sauté the shallot with the green peas for 2 minutes.

  4. Add
    • green peas
    • water
    • salt

    Add enough water to cover the peas and simmer until tender, about 15 minutes.

  5. Blend
    • green peas

    Blend the cooked peas into a smooth cream.

  6. Mix
    • green peas
    • béchamel sauce

    Mix the pea cream with the béchamel sauce until homogeneous.

  7. Cook
    • Italian sausage

    Cook the Italian sausage in the frying pan until fully browned.

  8. Slice
    • Italian sausage

    Slice or crumble the cooked Italian sausage and set it aside.

  9. Cut
    • scamorza cheese

    Cut the scamorza cheese into small cubes.

  10. Grease
    • extra virgin olive oil
    • green peas
    • béchamel sauce

    Grease the baking dish with olive oil and spread a layer of pea-béchamel cream over the base.

  11. Add
    • lasagna sheets
    • Italian sausage

    Cover the cream with a layer of lasagna sheets and add Italian sausage.

  12. Scatter
    • scamorza cheese
    • grated Parmesan cheese
    • Sausage

    Scatter scamorza cheese and grated Parmesan cheese over the sausage.

  13. Step
    • lasagna sheets
    • green peas
    • béchamel sauce

    Repeat the layers until all ingredients are used.

  14. Garnish
    • green peas
    • béchamel sauce
    • grated Parmesan cheese

    Finish with pea-béchamel cream and a generous layer of grated Parmesan cheese.

  15. Bake

    Bake for 20–25 minutes until golden and crisp on top.

  16. Slice
    • Lasagna sheets

    Rest the lasagna for 5 minutes before slicing and serving.

Lasagna with Pea Cream, Sausage and Scamorza by @maritoemoglie_incucina

53 min

6 servings

🍝

500 g

Lasagna sheets

🫛

300 g

Peas

🫒

30 ml

Extra virgin olive oil

🧂

5 g

Salt

🥫

500 ml

Béchamel

🍖

300 g

Sausage

🧀

400 g

Scamorza

🧀

100 g

Parmesan

🧅

30 g

Shallot

💧

350 ml

Water

Preparation Steps

  1. Step 1/16

    Preheat the oven to 180°C / 350°F.

  2. Step 2/16

    Finely chop the shallot and heat the olive oil in a frying pan.

    🧅shallot
    🫒extra virgin olive oil
    🔪knife
    🪵cutting board
    🍳frying pan

  3. Step 3/16

    Sauté the shallot with the green peas for 2 minutes.

    🧅shallot
    🫛green peas
    🍳frying pan
    🥄spatula

  4. Step 4/16

    Add enough water to cover the peas and simmer until tender, about 15 minutes.

    🫛green peas
    💧water
    🧂salt
    🍳frying pan
    🥛measuring jug

  5. Step 5/16

    Blend the cooked peas into a smooth cream.

    🫛green peas
    🥤blender

  6. Step 6/16

    Mix the pea cream with the béchamel sauce until homogeneous.

    🫛green peas
    🥫béchamel sauce
    🥤blender
    🥄spatula

  7. Step 7/16

    Cook the Italian sausage in the frying pan until fully browned.

    🍖Italian sausage
    🍳frying pan
    🥄spatula

  8. Step 8/16

    Slice or crumble the cooked Italian sausage and set it aside.

    🍖Italian sausage
    🔪knife
    🪵cutting board

  9. Step 9/16

    Cut the scamorza cheese into small cubes.

    🧀scamorza cheese
    🔪knife
    🪵cutting board

  10. Step 10/16

    Grease the baking dish with olive oil and spread a layer of pea-béchamel cream over the base.

    🫒extra virgin olive oil
    🫛green peas
    🥫béchamel sauce
    🍳baking dish
    🥄spatula

  11. Step 11/16

    Cover the cream with a layer of lasagna sheets and add Italian sausage.

    🍝lasagna sheets
    🍖Italian sausage
    🍳baking dish

  12. Step 12/16

    Scatter scamorza cheese and grated Parmesan cheese over the sausage.

    🧀scamorza cheese
    🧀grated Parmesan cheese
    🍳baking dish

  13. Step 13/16

    Repeat the layers until all ingredients are used.

    🍝lasagna sheets
    🫛green peas
    🥫béchamel sauce
    🍖Italian sausage
    🧀scamorza cheese
    🧀grated Parmesan cheese
    🍳baking dish
    🥄spatula

  14. Step 14/16

    Finish with pea-béchamel cream and a generous layer of grated Parmesan cheese.

    🫛green peas
    🥫béchamel sauce
    🧀grated Parmesan cheese
    🍳baking dish
    🥄spatula

  15. Step 15/16

    Bake for 20–25 minutes until golden and crisp on top.

    🍳baking dish

  16. Step 16/16

    Rest the lasagna for 5 minutes before slicing and serving.

    🔪knife

Composition

Ingredients

Types

Pasta, Fats, Seasonings, Vegetables, Liquids

Ingredients

Lasagna sheets, Peas, Extra virgin olive oil, Salt, Béchamel, Sausage, Scamorza, Parmesan, Shallot, Water

Notes

Extra virgin olive oil (to taste), Salt (to taste), Sausage (2-3 sausages), Parmesan (grated), Shallot (amount not given), Water (enough to cover the peas while they cook)

Allergens

gluten, egg

Dietetics

Dietary regimen

to inform

Calories

790 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 67g, Fat: 40g, Fiber: 6g, Sugars: 7g, Saturated fat: 18g

Nutritional Information

Minerals

Calcium: 520mg, Iron: 4mg, Sodium: 1120mg, Potassium: 540mg

Vitamins

Vitamin A: 210µg, Vitamin C: 12mg, Vitamin K: 32µg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

30 minutes

Cooking

23 minutes

Overall

53 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

frying pan, baking dish, blender, spatula, knife, cutting board, measuring jug

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Sunday lunch

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Melty, Tender, Crispy

Flavors

Savory, Cheesy, Mild, Sweet, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 90 days (Wrap portions tightly,Freeze after cooling completely)