I grew up eating lots of very traditional Italian-American lasagna, baked ziti and anything else you could cover in homemade tomato sauce and cheese. And I loved it – I mean who doesn’t!? Garfield the cat was even one of my heroes growing up. I always appreciated his feisty-ness towards his sibling (Odie), his appreciation of napping and of course his love of lasagna.
In the past few years I have yearned for lasagnas with a little more flair, and a little less sauce. I have made a white pumpkin lasagna, and a white lasagna with spinach and pine nuts. I have included a béchamel, and left it out. I have even experimented with different kinds of cheeses.
As the greens of spring have taken over at my local farmer’s market, a lasagna recipe was once again creeping into my head. Peas, fresh herbs…something was simmering.
When I suggested a puree of spring peas with herbs basked into a creamy lasagna, my husband was less than enthusiastic. He responded to the idea saying, “Um..ok. I guess let’s see how it turns out.”
I love it when my husband has to admit he was wrong, and in the case of this lasagna, he had to concede defeat as he shoveled another bite into his mouth. And though I actually hate peas, this lasagna is absolutely out of this world, creamy and full of fresh spring flavors. It’s also perfect for a Shavuot celebration. Pair with a crisp glass of white wine and a simple mixed green salad and you have a complete meal especially appropriate for a June lunch.
I actually ended up making this recipe two ways. Once with regular, store-bough lasagna noodles which was delicious. And a second version with homemade spinach noodles. You can try either – they were both creamy, lighter than you might think and really yummy. It really depends on the amount of work you want to put in. Making your own noodles is delicious, but much more time consuming.
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