The baked lasagna with asparagus is too good. The most loved baked lasagna of all time, very simple to make at home and perfect as a truly exquisite vegetarian dish.

It’s impossible to deny, pasta is always at the center of our culinary life, it’s a cornerstone around which our desire and culture revolve.

There’s obviously nothing wrong with that, and so today we’ll tackle another great first course by preparing asparagus lasagna, vegetarian lasagna.

I’ve already proposed a delicious recipe for classic Bolognese lasagna and those with pumpkin, but we could not say we did a good job without this alternative.

They are perfect for spring family lunches; they are vegetarian and rich in flavor, thanks to the addition of cheese and diced asparagus.

They can be customized to your taste, perhaps by adding sliced provolone instead of mozzarella, or why not, opt for a non-vegetarian choice by adding sliced cooked ham.

I used fresh lasagna, but you can also use dried ones.

Layers of lasagna alternate with asparagus and béchamel and plenty of mozzarella; the oven will then do the rest of the magic! We will bring to the table tasty and stringy lasagna!

As for the béchamel, we can make it at home or, to make the recipe even faster, use the ready-made one.

I also leave you the recipe for light béchamel and the one without gluten.

In short, these lasagnas are really within everyone’s reach, even for those less experienced in the kitchen!

These lasagnas, in their extreme simplicity, are a very tasty dish. So perfect for Sunday lunch.

Lasagna is a great classic, but, let’s face it, also a real joker on the table! They are loved by adults and children alike, whether classic or vegetable. Here I leave you some precious suggestions to add to your recipe book!

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 6People
Cooking methods: Stovetop, Electric Oven
Cuisine: Italian
Seasonality: Spring

Ingredients for Baked Lasagna with Asparagus

2 1/2 cups all-purpose flour
3 eggs
1 1/2 lbs asparagus
1 cup Parmesan cheese
5 oz fiordilatte (provolone or scamorza or cheese to your liking)
1 spring onion
salt
pepper
1 knob butter
to taste extra virgin olive oil
1 sprig marjoram
3 cups milk
5 tbsps butter
1/2 cup flour
salt
nutmeg

Tools

Pastry Board
Pasta Machine
Rolling Pin
Pan
Small Pot
Pot
Baking Dish
Pastry Wheel

Steps for Baked Lasagna with Asparagus

Preparing the asparagus is easy.
Clean the asparagus by removing the white, tougher terminal part.
Slice them into even slices, not too thick, and sauté them in a non-stick pan with olive oil and a sliced spring onion.
The tips should be sautéed together, but I recommend adding them almost at the end.
(If needed, add half a glass of water).
Salt, pepper, and cook until they are soft but not overly tender.
To prepare the béchamel, heat the milk.
In another small pot, melt the butter over low heat, add the salt and nutmeg, remove the pot from the heat, add the flour, and keep stirring with a whisk to avoid lumps.
Put the pot back on the heat and continue stirring. When the mixture begins to take on a light golden color, incorporate the hot milk and mix everything vigorously with the whisk.
Cook until it comes to a boil to achieve a good density.
(In the recipe description, you will find variants of light béchamel and gluten-free and lactose-free).
“To start, I preferred to make the lasagna by hand at home, but store-bought ones are fine too.”
For the lasagna recipe, prepare the dough: pour the flour onto the pastry board and make a well.
Place the eggs and a pinch of salt in the center.
Work first with a fork, then for a long time with your hands, until the dough is dry, firm, and elastic.
Then wrap it in plastic wrap and let it rest for 30-40 minutes.
After time has passed.
Roll out the dough using a rolling pin or pasta machine, reducing the thickness with each pass.
Cut into rectangles of about 5×8 inches.
Let them rest.
Boil your lasagna set aside, in boiling salted water for 1 min, few at a time; to prevent them from sticking, pour a tablespoon of olive oil into the water.
Remove them from the water with a skimmer, pass them in cold water, and then lay them on a towel if you have to wait.
Otherwise, if you have the filling ready, you can already start assembling your lasagna.
Continue this way until you have cooked them all.
Butter the pan and lay the first layer of pasta, then a couple of spoonfuls of asparagus and mozzarella cut into pieces, then finish with a good dose of béchamel and a sprinkle of grated cheese.
(If you want, you can add provolone or mozzarella cut into slices).
Repeat the operation until you reach at least 4-5 layers, then finish with more grated cheese, extra béchamel, and mozzarella pieces.
Bake in a static oven at 392°F for 30 minutes, or a fan oven at 374°F for 30 minutes.
Remove from the oven and let cool slightly before cutting into portions.
Enjoy your meal!