Asparagus Lasagna: the recipe for a creamy and delicate main course
Asparagus lasagna is a vegetarian, tasty and delicate main dish, perfect for the spring season. These delicious vegetables are rich in precious beneficial substances and super flavorful.
In this recipe asparagus are sautéed in a pan with a drizzle of olive oil and a little onion, then layered with fresh sheets of pasta, creamy béchamel sauce and grated parmesan cheese. Asparagus lasagna are baked in the oven until golden brown and super stringy to serve hot.
You can also avoid blanching the lasagna sheets, but in this case the béchamel must be a little more liquid and abundant. So let’s find out how to make a perfect and tasty asparagus lasagna by following our recipe step by step.
Tips for making Vegetarian Asparagus Lasagna
For greater convenience, you can use store-bought fresh sheets of pasta, or the dry ones. Make sure to blanch them in boiling salted water for a few moments before creating the layers.
The layers can be enriched with diced cheese, sliced cooked ham, drops of basil pesto or aromatic herbs.
For a nice crunchy note, sprinkle the top of your lasagna with sliced almonds or toasted pine nuts.
How to store Asparagus Lasagna
The asparagus lasagna can be stored in the refrigerator, covered with a sheet of cling film, for a maximum of 2 days. You can freeze it both raw and cooked.
How to make Asparagus Lasagna
Remove the end of the stem from asparagus, the woody one.
Remove the end of the stem from asparagus, the woody one.
Separate the tips from the stems and cut the stems into little circles.
Transfer the stems to a pan with the chopped onion and two tablespoons of extra virgin olive oil, brown and cook them adding, if necessary, a little hot water. Add salt, if necessary.
Separate the tips from the stems and cut the stems into little circles.
Blanch the asparagus tips and then drain them, set aside.
Make the béchamel sauce. Melt the butter, add the all purpose flour and let it toast, then dissolve with hot milk and cook, stirring constantly, until thickened. Season with fine salt and black pepper, flavor with a pinch of nutmeg.
Transfer the stems to a pan with the chopped onion and two tablespoons of extra virgin olive oil, brown and cook them adding, if necessary, a little hot water. Add salt, if necessary.
Pour the previously oiled pan with the béchamel.
Arrange the first layer of lasagna sheet.
Blanch the asparagus tips and then drain them, set aside.
Sprinkle with the asparagus, the chopped basil leaves and grated parmesan cheese.
Cover with a thin layer of béchamel sauce.
Make the béchamel sauce. Melt the butter, add the all purpose flour and let it toast, then dissolve with hot milk and cook, stirring constantly, until thickened. Season with fine salt and black pepper, flavor with a pinch of nutmeg.
Continue with the second layer; arrange the lasagna sheet and then the asparagus.
Top with the cheese and béchamel sauce.
Pour the previously oiled pan with the béchamel.
Continue until you have completed all the layers. Spread the asparagus tips, pine nuts and cheese on the last lasagna sheet.
Cover with plenty of béchamel sauce. Bake at 180°C/360°F for 40 minutes.
Arrange the first layer of lasagna sheet.
When the lasagna surface is golden brown, take the lasagna out of the oven, let it cool for 10 minutes and serve.
