Try this Italian recipe for Lasagne agli Asparagi, a seasonal delight packed with flavor and perfect for any gathering.

Lasagne agli Asparagi

Lasagne agli asparagi are a delicious seasonal alternative to classic Bolognese lasagna. Egg pasta sheets combine with crunchy asparagus and the creaminess of béchamel, enhanced by the gooey touch of mozzarella. The result is a perfect first course for a family lunch or a dinner with friends where you want to impress with something different from the usual offerings, bringing to the table a winning mix of flavor and color.

We recommend serving the Lasagne agli Asparagi hot to fully appreciate its creaminess and aroma, but know that the next day, reheated in the oven, they will be even tastier… if you have any leftovers!

If you enjoyed this lasagna recipe with asparagus, don’t miss out on these variations:

• Lasagne with Asparagus and Raspadura
• Lasagne with Carasau Bread and Asparagus
• Vegetarian Lasagne
• Lasagne with Asparagus and Sausage
• Lasagne with Asparagus, Eggs, and Shrimp

Ingredients

• 12 lasagna sheets
• 500g asparagus
• 200g mozzarella
• 50g grated Parmesan cheese
• 500ml béchamel sauce
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. Clean and cut the asparagus into pieces.
3. Blanch the asparagus in boiling salted water for 3-4 minutes, then drain.
4. In a baking dish, spread a layer of béchamel sauce.
5. Place a layer of lasagna sheets on top, followed by a layer of asparagus and mozzarella.
6. Repeat the layers, finishing with béchamel and a sprinkle of Parmesan on top.
7. Bake in the preheated oven for 30-35 minutes or until golden and bubbly.
8. Let it rest for a few minutes before serving.

Total Time

Approximately 1 hour (including preparation and cooking time).

Cuisine

Italian