Instructions:
1. Prepare the asparagus:
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Trim the asparagus: Cut off the tough ends of the asparagus (about 1-2 inches) and discard them. Cut the asparagus into bite-sized pieces, around 2 inches long.
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Blanch the asparagus: Bring a large pot of salted water to a boil. Add the asparagus and blanch for about 3-4 minutes until they are bright green and slightly tender. Drain and set aside to cool.
2. Make the béchamel sauce:
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In a saucepan, melt 40g butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to form a roux (a thick paste).
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Gradually add the milk, whisking constantly to avoid lumps. Continue cooking over medium heat until the sauce thickens (about 5-7 minutes).
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Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
3. Prepare the filling:
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In a separate bowl, mix the ricotta cheese, heavy cream, and mozzarella cheese. Stir well to combine.
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Season the mixture with salt and pepper to taste.
4. Assemble the lasagna:
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Preheat your oven to 180°C (350°F).
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If you’re using no-boil lasagna noodles, no need to cook them beforehand. If you’re using regular lasagna noodles, cook them according to the package instructions, drain, and set aside.
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In a large baking dish, spread a thin layer of béchamel sauce at the bottom.
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Lay down the first layer of lasagna noodles.
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Spread a portion of the ricotta and mozzarella mixture over the noodles, followed by a layer of blanched asparagus pieces.
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Spoon a bit of béchamel sauce over the asparagus, and sprinkle with a little Parmesan.
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Repeat the layering process: noodles, ricotta mixture, asparagus, béchamel sauce, and Parmesan until you’ve used all the ingredients. Finish with a final layer of noodles, béchamel sauce, and a generous amount of Parmesan on top.
5. Bake the lasagna:
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Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
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After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbling.
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If desired, place the lasagna under the broiler for a couple of minutes to get a crispy golden top.
6. Let it rest and serve:
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Allow the lasagna to rest for 10 minutes before cutting into it. This helps the layers set and makes it easier to serve.
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Garnish with fresh basil or parsley if desired, and serve hot.
Tips:
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Variations: You can add grilled chicken, mushrooms, or even spinach for additional flavors and textures.
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Make ahead: This lasagna can be prepared ahead of time and kept in the fridge for up to 24 hours before baking. Just bake it when you’re ready to serve!
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For a lighter version: You can substitute the cream with milk in the ricotta mixture, and use low-fat cheese options.
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Béchamel alternative: If you want a faster alternative to béchamel sauce, you could also use a store-bought alfredo sauce or simply increase the amount of ricotta and mozzarella.
Pairing Suggestions:
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Serve with a light green salad with lemon dressing to balance the richness of the lasagna.
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A glass of Pinot Grigio or a light white wine pairs well with this dish.
Lasagne agli Asparagi is the perfect way to celebrate the freshness of spring. With creamy layers and the delicate crunch of asparagus, it’s a beautiful and flavorful alternative to the traditional meat-based lasagna. Enjoy!
Would you like more variations of lasagna or other spring vegetable-based dishes?
