How delicious asparagus lasagna is!
They are delicately flavored yet extremely tasty lasagna, just like all vegetarian lasagnas, always delicious.
And they are easy to make, thanks to the asparagus, which cleans quickly and cooks in just a few minutes.
The béchamel sauce can be prepared in advance. And if you don’t have time or desire to make the pasta from scratch, you can use store-bought egg pasta (trust me, husband and kids won’t notice! 😃).
If you like vegetarian lasagna, here are some of my other recipes: 👇
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 block homemade egg pasta
- 3 bunches asparagus
- 1 quart béchamel sauce (I cooked it in the microwave)
- Half onion (small)
- ricotta (optional)
- pepper
- 1 tablespoon extra virgin olive oil
- grated Parmesan cheese
Tools
- Lasagna Pan
- Saucepan with low sides
- Pot for microwave
Steps
Roll out the pasta with a rolling pin or a pasta machine.
👉 For those who can’t or don’t want to make pasta by hand, store-bought pasta can be a good alternative: in this case, I suggest buying thin and preferably rough pasta.
Cut the pasta into rectangles and boil them for a couple of minutes in boiling water using a saucepan with low sides.
Drain them one at a time and spread them out on a dish towel or tablecloth without overlapping.
Clean the asparagus.
👉 For information on asparagus and how to wash and clean them see this article.
Cut the asparagus into pieces and cook them in a pan with a bit of onion and extra virgin olive oil. Pepper to taste.
While the asparagus is cooking, prepare the béchamel.
When the asparagus is cooked and the béchamel is ready, you can start assembling the lasagna:
Spread a layer of béchamel sauce on the bottom of the baking dish and overlap the pasta layers, spreading asparagus and béchamel on top.
👉 If you want a more substantial filling, you can add ricotta (2-3 tablespoons for each layer or alternately).
👉 Additionally, optional (but recommended) is adding a sprinkle of grated Parmesan cheese to each layer.
Continue until all the ingredients are used up.
The last layer should be béchamel sauce with the addition, finally, of grated Parmesan cheese, so that a crust can form during cooking.
You can also add some asparagus, but be careful because they may roast (as you can see in the photos 😅) if they are not well covered with béchamel. 😉
Bake in the oven at 392°F (200°C) for about 30 minutes.
Enjoy your meal!
Salt-Free Tips
I remind you that I cook without added salt. 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce salt, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally break the rule. It’s good for the mood and helps persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes, seasoning according to your habits.
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