Asparagus Lasagna
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A delicious lasagna layered with asparagus, mozzarella, and a creamy béchamel sauce, perfect for the season.
00:25:00 total
Serves 4
medium
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Ingredients
- asparagus - 700 g (cut into pieces)
- olive oil - watch the video to see (to taste)
- salt - watch the video to see (to taste)
- lasagna sheets - 300 g (thin ready-to-use)
- mozzarella - 200 g (fiordilatte)
- grated cheese - 100 g (for topping)
- milk - 1 l (for béchamel)
- butter - 60 g (for roux)
- flour - 40 g (for roux)
- thyme - watch the video to see (to taste)
- nutmeg - watch the video to see (to taste)
Instructions
- Prepare the béchamel: Make a roux with butter and flour, then add milk, nutmeg, thyme, and salt. Bring to a boil and let it thicken.
- Cook the asparagus: Cut the asparagus into pieces and cook them in a pan with olive oil and salt for 10 minutes, adding the stems first and then the tips.
- Assemble the lasagna: Layer the béchamel sauce on the bottom, followed by lasagna sheets, more béchamel, asparagus, mozzarella, and grated cheese. Repeat layers until all ingredients are used.
- Bake the lasagna: Cook in a static oven at 180 degrees Celsius for 20 minutes, then grill for the last 5 minutes at 200 degrees Celsius.
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