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 béchamel 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

1. Take the asparagus, wash them and cut the toughest and most leathery end and eliminate it.
2. Cut the rest of the asparagus into rounds, leaving the tips intact.
3. 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 .
4. 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.
5. Prepare the béchamel by melting the butter over a low heat and adding the flour.
6. When you have obtained the classic honey-coloured roux , dilute it with milk without stopping stirring, so that lumps do not form.
7. 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.
8. 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.
9. 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
10. Go into the oven at 180°C for about 30 minutes , checking the cooking and gratinating .
11. 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.