the lasagna recipes

The Asparagus Lasagna Recipe

If you have a bit of time on your hands this lasagna recipe can help you make a perfect appetizer to a more elaborate meal; as a main dish it lacks the protein to qualify 100% but you can serve it as main course if you want. This is a recipe for a lasagna made with asparagus in white sauce.

Ingredients (for 4 people):

* 1/2 lb. lasagna noodles
* 1 lb. green asparagus
* Enough butter for what is required here
* 4 tablespoons flour
* 2 cups whole milk
* 1 cup freshly grated Parmigiano Reggiano (parmesan cheese)
* 1 bunch parsley
* 2 shallot bulbs
* 1 pinch of freshly grated nutmeg
* Coarse salt for boiling the pasta
* Salt, pepper
* 2 tablespoons extra virgin olive oil


1) Wash the parsley, chop the shallots, chop the parsley and shallots separately.

2) Wash the asparagus and remove most of the fibrous part; cut into slices of 1/2 inch thick;

3) Boil enough water to boil the lasagna noodles, add salt and pour in a tablespoon of olive oil. Boil the noodles for 7 minutes, stirring from time to time so they do not stick to one another.

4) Drain the noodles and place them between two clean kitchen towels, still wet so they do not dry out.

5) Sauté the chopped shallots, the asparagus with the parsley in a tablespoon of oil, salt and pepper - sauté for about 5 minutes.

6) Melt 4 tablespoons butter in a skillet. Add the flour and mix well. Gradually pour the milk to avoid unwanted lumps. Cover and simmer for 15 minutes over very low heat, stirring constantly and bring to a boil, season with salt, nutmeg. Reserve.

7) Butter up the rectangular lasagna pan you will be using. Successively spread a layer of lasagna, asparagus, bechamel and Parmesan. Repeat this process 3 times, making sure you cover all the noodles so they do not dry out during baking. Put a few knobs of butter with the cheese on top of the lasagna.

8) Put in the oven, preheated to 350 °F for 30 minutes until the top is slightly browned and crispy.

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