Make the Pea Purée

In a skillet, melt the butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Add peas and cook for 3–4 minutes (longer if fresh). Add stock and simmer for 2 minutes, then transfer to a blender with Romano cheese and basil. Blend until smooth. Season with salt and pepper. Set aside.

Prepare the Béchamel

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to remove the raw flour taste. Slowly whisk in the milk, making sure no lumps form. Cook, whisking constantly, until thickened—about 6–8 minutes. Season with salt, white pepper, and a pinch of nutmeg. Set aside.

Sauté the Zucchini and Greens

Heat olive oil in a skillet. Sauté zucchini slices until lightly golden and pliable, 2–3 minutes per side. Remove and set aside. In the same pan, quickly wilt the amaranth greens (30–60 seconds). Season lightly with salt. Set aside.

Preheat Oven & Assemble

Preheat oven to 375°F (190°C). In a greased 9x13 baking dish, begin layering:

A thin layer of béchamel

Pasta sheets

Pea purée

Zucchini slices

Amaranth greens

Spoonfuls of béchamel

Light Romano cheese sprinkle

Repeat layers 2–3 more times depending on your pan depth. Finish with pasta, béchamel, and a generous shower of Romano cheese.

Bake

Cover with foil (tent slightly to avoid cheese sticking). Bake for 30 minutes. Remove foil and bake uncovered for an additional 10–15 minutes, until golden and bubbling.

Rest & Serve

Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil leaves.