Recipes
Asparagus lasagna
Baked asparagus and bechamel lasagna is a wonderful and perfect dish to bring to the table to make a great impression: here's the recipe!
Everyone, adults and children, always likes asparagus lasagna, and if you choose to prepare it to include it in your menu you will certainly be a huge success. There are many ways to prepare this first course and the version we are offering you today is fantastic: imagine the creaminess of the bĂ©chamel sauce, the strong flavor of the asparagus, all wrapped in delicious layers of fresh pasta… our mouths are already watering !
How to make lasagna with asparagus
- Take the asparagus, wash them and cut the toughest and most leathery end and eliminate it.
- Cut the rest of the asparagus into rounds, leaving the tips intact.
- Take a pan, pour in 1 drizzle of oil and the unpeeled clove of garlic and heat, then add the vegetables and cook, adding, if necessary, a little hot water .
- Once the asparagus is soft, remove the garlic and season with salt and pepper, remove from the heat and separate the stems from a generous handful of tips , which we will keep aside for the final layer.
- Prepare the béchamel by melting the butter over a low heat and adding the flour.
- When you have obtained the classic honey-coloured roux , dilute it with milk without stopping stirring, so that lumps do not form.
- After about 15 minutes it will have thickened properly and you can adjust it with salt and nutmeg to taste. Remember to always leave it a little more liquid than normal for this preparation.
- Now all you have to do is compose the layers of the asparagus lasagnette: take a baking tray and place a first thin layer of béchamel, then a layer of pastry, then the béchamel again (this time a generous ladle will do to cover the pasta), sliced ​​asparagus stems and grated cheese.
- Make as many layers as you wish and finish everything with the asparagus tips, what remains of the béchamel and a final generous sprinkling of grated cheese
- Go into the oven at 180°C for about 30 minutes , checking the cooking and gratinating .
- Once cooked, let it rest for a few minutes and then serve the vegetable lasagna hot!
How to customize the recipe: the variations
You can prepare this recipe by also adding ham , other cheeses or ingredients that you like (asparagus also goes great with prawns!): just insert the diced cheese into the layers (for example scamorza, well-drained mozzarella or taleggio in the quantity you prefer ) or first put it in the pan and then add the prawns to the layering , but also the bacon, ham or other cured meats cut into cubes.
Another very popular variant is to make asparagus bechamel . Nothing could be simpler: when you have the béchamel and asparagus ready, pour 1/3 of the vegetables into the pan with the béchamel and blend everything. Then proceed as per the recipe. This is indeed one of the best variations ever, and here is also a video recipe to help you prepare the dish without errors, with some customizations among those just proposed to enrich the dish:
Also try all our fantastic recipes with asparagus !
storage
White lasagna with asparagus is, like all lasagna, a delicious first course even the day after cooking. You can store them in the refrigerator for up to 2 days , well covered in cling film. We do not recommend freezing in the freezer.
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