Creamy Curly Lasagna with Asparagus and Capocollo is a spring main dish, a flavorful and tasty dish that is loved by many, perfect for festive occasions.
This lasagna is unique, a valid alternative to the classic, in white with a creamy part of blended asparagus, béchamel, and pieces of capocollo that add an extra touch of flavor to this very delicate dish.
A very simple recipe to prepare even if it requires a few steps, I recommend trying it and if there are any portions left, I doubt it, it is also very good rested and reheated the next day.
After the photo, you will find my complete recipe with all the steps…. what are you waiting for? Read the recipe and get the ingredients to make it!
If you love asparagus, you can find many other tasty recipes by clicking here!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 2-3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Creamy Curly Lasagna with Asparagus and Capocollo
- 10.5 oz Asparagus
- 6 sheets Curly Lasagna
- 2 cups Béchamel
- 3.5 oz Grana Padano DOP (grated)
- 3.5 oz Provola
- 3 slices Capocollo
- to taste Olive oil
- to taste Salt
Tools
- 1 Pot
- 1 Blender
- Oven
- 1 Baking Dish rectangular oven dish of 5.5×9.5 inches
- 1 immersion blender
Preparation for Creamy Curly Lasagna with Asparagus and Capocollo
To prepare this lasagna, we start with the cooking of the asparagus.
Clean the shoots, cut the hardest part of the stem, then steam for about 10 minutes with water and salt.In the meantime, also prepare the béchamel, which you can find in this article here, with all the steps. You can also use the packaged one.
To make it softer and more flavorful, I recommend adding a few ladles of asparagus cooking water at the end.Proceed with cooking the curly lasagna. I used dry sheets, which require cooking in water and salt for about 8-10 minutes, but if you are using fresh pasta, you can skip cooking.
However, you need a good dose of more liquid béchamel, otherwise you can scald them for a few minutes, drain them, and let them cool on a clean cloth, waiting to be assembled.
Take some of the boiled asparagus, especially the stalks, add a drizzle of oil, a ladle of their cooking water, and blend them with the immersion blender until they become creamy.
Cut the provola and the capocollo into small pieces.
Now assemble the lasagna, forming layers.
Cover the bottom of a baking dish with béchamel, place a layer of curly lasagna, in my dish two, season with more béchamel, a ladle of blended asparagus, grated Grana Padano, provola, and capocollo.
Continue this way for two more layers, alternating the ingredients and also adding some asparagus tips.
Finish with a good layer of béchamel, asparagus cream, grated cheese, and some asparagus for decoration.Bake the creamy curly lasagna with asparagus in a preheated oven at 392°F for about 30 minutes until a golden crust forms on top.
Take out the lasagna and let it rest for at least 5 minutes before serving.
Anna recommends…
The creamy curly lasagna with asparagus can be stored in the fridge for two days. You can freeze them either before or after cooking.
You can also use frozen asparagus and replace the provola with mozzarella and the capocollo with ham.
If you don’t have curly lasagna, you can use regular sheets.
The creamy curly lasagna with asparagus can be stored in the fridge for two days. You can freeze them either before or after cooking.
You can also use frozen asparagus and replace the provola with mozzarella and the capocollo with ham.
If you don’t have curly lasagna, you can use regular sheets.
The creamy curly lasagna with asparagus can be stored in the fridge for two days. You can freeze them either before or after cooking.
You can also use frozen asparagus and replace the provola with mozzarella and the capocollo with ham.
If you don’t have curly lasagna, you can use regular sheets.
