Lasagna with asparagus recipe by of 03-04-2015 [Updated on 19-04-2017]
Lasagna with asparagus is my proposal for Easter lunch, a first spring dish, with a delicate and at the same time very tasty flavor. To enrich my asparagus lasagna I added cooked ham and mozzarella and I found the combination of the various ingredients perfect for my palate. Well friends, after a bombing of medicines, I hate them, but alas this time I was forced to take them, today I feel better, despite this, no video recipes today, but I hope to recover my strength so tonight I can get to work to be able to prepare at least the casatiello :) For sure many of you will be taken by the organization of the Easter menu, so I leave you the link to consult if you need some more ideas. I greet you and get back to work, a kiss and have a good day!
How to make Lasagna with asparagus
First of all prepare the bechamel (recipe here)
Clean the asparagus, remove the woody part and scrape the outer part of the stem, then boil them in salted water
Drain them, let them cool then cut them into rings leaving the tips whole.
Give the lasagna sheets a boil by putting them in a pot with salted water and a drizzle of oil to prevent the sheets from sticking.
Lift them with a slotted spoon and place them on a clean cloth
Let's go now to assemble the lasagna, cover an ovenproof dish with a layer of bechamel
Then cover with the sheets, slightly overlapping them
Add the béchamel, the slices of cooked ham, the asparagus and the diced mozzarella and cover with grated parmesan and black pepper.
Continue with the layers until you finish all the ingredients.
Finally add the pastry, cover with the béchamel sauce, parmesan and the asparagus tips
Cook the asparagus lasagna at 200 ° in a preheated oven for about 20 minutes.
Let it cool before cutting into slices and serving
Asparagus lasagna, good, with a delicate taste and very easy to prepare, a spring first course with asparagus cream, white asparagus lasagna requires few ingredients such as fresh egg pasta, béchamel, asparagus and parmesan, a perfect first course for Sunday lunch but also for other occasions, this first course of lasagna is perfect so in purity just to better enjoy the flavor of this vegetable, you prepare the bechamel with asparagus which is very simple and then you make the layers of lasagna, of course, as I always write wide to taste and imagination, I made a lasagna with vegetarian asparagus but if you want you can enrich it with cubes of bacon, with speck or with sausage, if you want to give the touch stringy you can add pieces of mozzarella or any other cheese of your taste between one layer and the other.
If you particularly love first courses with asparagus, I suggest you write down the recipe!
We see how to make lasagna with asparagus !
And if you try them & # 8230 let me know!
It is worth
- Low difficulty
- Economic Cost
- Preparation time 15 minutes
- Cooking time 45 minutes
- Servings 4 people
- Cooking method Oven
- Italian cuisine
Lasagna With Asparagus
- Wash the asparagus, remove the hard and fibrous base of the stems and steam them for 10 minutes.
- Cut the tips and keep them aside, then cut the stems into chunks and blend them in the mixer.
- Put the ham into strips in a non-stick pan with hot oil.
- Brown it over medium heat for about a minute.
- Add the white wine and let it evaporate.
- Cook the egg pasta sheets a few at a time in salted water.
- Drain them, spread them without overlapping them on the sheets and let them cool.
- Melt 55 g of butter in a saucepan, add the flour, toast it for a few seconds and pour in the warmed milk.
- Stir with a whisk and cook the sauce over low heat for 5-6 minutes.
- Off the heat, add 20 g of grated Parmesan cheese, a pinch of salt, the asparagus cream, a pinch of nutmeg and a sprinkle of pepper.
- Stir until you get a smooth sauce.
- Grease a 20 x 28 cm rectangular baking dish.
- Spread a layer of lasagna sheet on the bottom and cover it (i.e. cover it) with a little béchamel sauce you have prepared.
- Place part of the asparagus tips cut in quarters and the browned ham on it.
- Repeat the layers until the ingredients are finished.
- Sprinkle with the remaining Parmesan and cook the lasagna in the preheated oven at 200 degrees for 20 minutes.
- At the end, turn on the grill and brown on the surface for a few minutes.
- Enjoy your meal!
If I had to draw up a ranking with the best vegetable lasagna, lasagna with asparagus would certainly be on the podium. The flavor of asparagus, with its characteristic sweet and sulphurous notes, is enhanced by the béchamel and the cheeses used in its preparation. The flavor of these lasagna is truly satisfying and does not at all regret the classic meat lasagna.
In this preparation, many people usually blend part of the asparagus and mix the cream obtained with the bechamel. Personally I don't do it as I find that it is just an extra step that does not give anything, apart from the color, to the plate. As for garlic, I usually use it squeezed. In this way, after frying it, I can cook it together with the asparagus and add it entirely to the lasagna. Garlic, with its sulphurous notes, is in fact the ideal accompaniment for asparagus cooked for a long time, among other things, it does not become annoying.
Today's recipe is really very tasty and well balanced from a gustatory point of view. What are you waiting for to try it?
NB: if you were looking for dishes with the vegetable protagonist of today's recipe, take a look at this article on how to cook asparagus.
Risotto with asparagus and raspadura
To prepare the asparagus and raspadura lasagna, first prepare the béchamel melt the butter and sprinkle the flour to create the roux 1, stirring with a hand whisk. Add the slightly hot milk and mix until it thickens 2 salt and spice with nutmeg. At the end of the preparation, with the heat off, add the pecorino and mix well 3.
Clean the asparagus, then cook them in boiling water (it must boil gently) in the special asparagus, leaving out the tips that will cook with the steam the asparagus must be cooked but must remain crisp 4. Drain the asparagus well: cut the tips (about 5 cm long) and slice the stems into rings. Melt 30 g of butter in a pan and toss the asparagus stems into it and salt them (a couple of minutes will be enough) 5 in this way they will dry from the remaining cooking water and at the same time they will flavor. Do the same thing in another pan with the asparagus tips, making sure they do not fall apart 6.
Assemble the lasagna with asparagus and raspadura: place 3 tablespoons of oil and a layer of béchamel 7 on the bottom of an 18x28 cm pan (or baking dish), then spread the first layer of egg lasagna 8. Cover the lasagna with a layer of asparagus and a layer of bechamel 9.
Sprinkle with a little ground pepper and spread a layer of raspadura cut into thin slices and a few thyme leaves 10. Repeat the operation alternating the ingredients until you get 4 layers of lasagna. Finish the last layer with the bechamel 11, then add a few thin slices of raspadura, the asparagus tips and a sprinkling of ground pepper and thyme leaves. Bake the asparagus lasagna and raspadura in a preheated static oven at 160 ° for about 30-40 minutes (if ventilated at 140 ° for about 20-30 minutes) 12. Before serving the lasagna asparagus and raspadura let it rest out of the oven for at least 10 minutes so that it settles and compacts better. Your asparagus and raspadura lasagna are ready to be served!
How to prepare: Lasagna with asparagus
Making lasagna with asparagus is easy. Clean the asparagus by eliminating the white and more leathery end part. Cut them into pieces of the same thickness, not too big, and brown them in a non-stick pan with olive oil and the garlic clove cut in half. Salt, pepper and cook until soft, but not overly tender. Remove and add the marjoram leaves. Grease a baking dish and cover the bottom with a little béchamel sauce and grated nutmeg.
Blanch the sheets in boiling salted water for a few moments, a few at a time, drain them with a slotted spoon and transfer them to a bowl with cold water. Drain them again and then let them dry on a cloth. Place the first sheet on the bottom of the pan and cover with bechamel, grated nutmeg, a few spoonfuls of asparagus and plenty of grated Parmesan cheese. Proceed alternating the layers in this way until all the ingredients are used up. Finish with a generous sprinkling of grated Parmesan cheese.
The asparagus lasagna they are perfect for spring family lunches, they are vegetarian and full of taste, thanks to the addition of brie cheese and chopped asparagus, first blanched for 5/6 minutes and then combined with the béchamel.
You can customize them according to your tastes, perhaps adding sliced scamorza instead of brie, or why not, opt for a non-vegetarian choice by adding of sliced cooked ham.
With the arrival of asparagus in supermarkets, we can't wait to indulge ourselves in preparing recipes that contain them, from omelettes to risottos. You should consume them at least twice a week to benefit from their properties, asparagus is in fact detoxifying, slimming, draining, rebalancing, anti-cellulite, antioxidants and can be eaten both cooked and raw.
The recipe of lasagna with asparagusIt is very easy, just long enough to prepare the béchamel and assemble the fresh sheets.
In our preparation we have not pre-cooked the latter, because since the béchamel is still hot, a pre-cooking is already carried out.
How to recycle the asparagus stem
Asparagus pesto with the Thermomix
Lasagna with asparagus - Recipes
You can prepare this dish even 1 day in advance before cooking. In this case you will keep it covered with cling film in the refrigerator until cooking, which will be longer than about 10 minutes.
For 6 people
- 800 ml of milk
- 80 g of flour
- 80 g of butter
- a pinch of salt
- pepper as needed.
- grated nutmeg to taste
- Salt and Pepper To Taste
- 1 kg of fresh spinach
- 3 carrots, julienned
- 3 courgettes, julienned
- 500 g of fresh ricotta
- 50 g of butter
- 4 tablespoons of Parmesan cheese (100 g)
- asparagus tips to decorate
- Salt and Pepper To Taste.
Blend the milk with the flour, salt, pepper and nutmeg. Pour it into a saucepan where you put the butter to melt over low heat. Bring to a boil, always stirring with a wooden spoon. After boiling for about 3 minutes, the sauce will have thickened.
Take a pan, fill it 3/4 of the way with lightly salted water, put it on the stove and when the water starts to boil, boil the lasagna for about 1 minute on each side. Drain them, and let them dry on a kitchen towel without overlapping them otherwise they will stick together.
Wash the spinach well and boil them with the only water remaining adherent to them from washing, salting them lightly and stirring them constantly so that they do not stick to the bottom of the saucepan. After about ten minutes, pour them into a colander, let them cool, squeeze them very well and finally chop them coarsely enough. Cook the carrots cut into thin strips in a pan where you have melted a knob of butter in 250 ml of lightly salted water for about 5 minutes. When they are tender, drain and let them cool. Do the same with the zucchini.
Turn on the oven to 190 degrees. Grease a 25x35 cm baking dish and cover the base with some B & eacutechamel and lay a layer of lasagna on it, then spread a little more B & eacutechamel sauce then a little spinach, artichokes, peas, carrots and courgettes. Finally a layer of ricotta mixed with chopped thyme and marjoram and grated Parmesan. Form other layers following this order and finishing with a last layer of lasagna covered with the B & eacutechamel sauce, some flakes of butter here and there, the tips of the asparagus and plenty of grated Parmesan. Bake for about half an hour and before serving, let your lasagna rest for at least ten minutes.
Recipe steps Light lasagna with asparagus Perfect
Light lasagna with asparagus. You can make lasagne with almost any vegetable. But perhaps my favorite is Asparagus Lasagna, made with the Home Our Latest Posts Lasagna with asparagus (Asparagus Lasagna). That & # 39s the beauty of vegetarian lasagna.
Linguine with asparagus, a delicious first course, are simple to prepare and will tickle the palate of your guests thanks to a skilful mix of ingredients. Asparagus Lasagna Recipe: Asparagus lasagna is the perfect first course for those who want to present something good and choreographic at the table. Is the asparagus season already well advanced? Preparation Light lasagna with asparagus that is things that can be called easy. if you beginner in making light lasagna with asparagus, you guys will be more or less confused in making it. therefore for site here, you give us some menu process. Using 14 components, this guys can make Light Asparagus Lasagne processes in 4 steps. well, immediately processes Do with this way below.
Ingredient requirements - Light lasagna with asparagus
- Give 15 - Barilla egg lasagna sheets.
- You need 1 bunch of asparagus.
- Give 200 g minced meat.
- Prepare 1 from chopped onion.
- Prepare 1 drizzle of extra virgin olive oil.
- Provide 1 pinch of salt.
- Provide for For the light béchamel.
- Give 1 tablespoon - olive oil.
- Give 2 tablespoons of flour.
- You need 1 liter of rice milk.
- Give 1 pinch of salt.
- Prepare to taste - nutmeg.
- Provide 100 g of grated Parmesan cheese.
- Prepare 200 g of Asiago in thin slices.
Do not miss the opportunity to prepare these lasagna with asparagus and saffron from Sale & ampPepe! They are perfect for Sunday lunch or to celebrate a special occasion. It is a dish with intense flavors and a great scenographic and chromatic effect. Lasagna with asparagus is a rich and tasty first course. Prepare them for Sunday lunch or dinner with friends and you will hit the mark.
Light lasagna with asparagus elaboration
- Let's prepare the light béchamel. We make the roux with oil and flour and brown it a little over the fire. Add the rice milk, salt and let the béchamel thicken over the heat. Add the grated nutmeg and mix ..
- Let's prepare the asparagus ragout. In a pan, brown the chopped onion with the meat, add the asparagus and cook for half an hour adding a little water if necessary and adjust with a little salt.
- Let's compose the lasagna. In a baking dish. We put a thin layer of béchamel on the bottom. We cover with lasagna sheets. Cover with the asparagus ragout, bechamel sauce, sliced Asiago and parmesan. We continue like this until all the ingredients are used up ..
- We bake the lasagna at 180 degrees for 1 hour. When cooked, let it cool and serve.
Your asparagus lasagna is ready when it becomes golden on the surface. You just have to cut them and serve them. Lasagna with asparagus is my proposal for Easter lunch, a first spring dish, with a delicate and at the same time very tasty flavor. To enrich my asparagus lasagna I added cooked ham and mozzarella and I found the perfect combination of the various ingredients. The recipe for lasagna with asparagus is very easy, just long enough to prepare the béchamel and assemble the fresh sheets.
Claudia & amp Andre's recipes
Scrape, clean and wash the asparagus well, cut the tips and set them aside. Cut the stems into small pieces and cook them with a little oil, 2 cloves of garlic and 1/3 of the red pepper cut into rings. Add the water slowly. Season with salt and pepper and cook for about 15-20 minutes. After this time, blend everything until it becomes a cream. In a smaller saucepan, put 2 tablespoons of oil, the remaining clove of garlic and the remaining red pepper, add 2 tablespoons of water, season with salt and pepper and cook over medium heat until the water runs out. Now that we have everything ready, let's take a baking dish because it's time to put everything together. Spread a layer of bechamel on the bottom of the pan, put a layer of pasta, again a layer of bechamel, one of asparagus cream and one of cheese. Continue with the other ingredients until exhaustion. On the last layer, put the béchamel, the cream, the asparagus tips sautéed in a pan and finally the grated cheese. Bake in a preheated oven at 180 & # 176 for about 20 minutes. It is a real treat.
A tip: You can prepare everything the day before and cook only the day after. A dish appreciated by guests. If you prepare the day before you can use the thicker pasta and without blanching it because with the abundance of béchamel and cream it is very good. If, on the other hand, you want to eat it immediately, blanch the pasta if it is the thicker one, if not, use the thinner one but without boiling it because it becomes too soft.
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Hi Martina, I was looking at your recipes. but how good. I would eat a small portion. and then it's lunchtime too.
Hi Dany. You got the name wrong but it doesn't matter, welcome to our blog.
We will gladly offer you a portion, if there is not more than this, we will find something to offer you with pleasure.