Asparagus Lasagna with Lemon Béchamel: A Spring Dish to Savor
Spring brings a breath of freshness — and what better way to celebrate it than with a light, delicious dish? Asparagus lasagna with lemon béchamel is the perfect answer. This refined take on classic lasagna pairs the delicacy of fresh asparagus with the creaminess of a lemon-scented béchamel, creating an explosion of flavors that will win over your palate. Making this delight is easier than you might think, and the final result is sure to be a success.
In this article we’ll guide you step by step through the preparation of this dish, offering tips and tricks to achieve a perfect lasagna. From choosing the ingredients to baking, you’ll discover all the secrets to bring to the table an asparagus lasagna with lemon béchamel that will delight the whole family. Whether you’re an experienced cook or a beginner, this recipe will win you over with its simplicity and unmistakable taste. Get ready to impress your guests with a dish that celebrates the flavors of spring in an original and tasty way.
Below, other lasagna recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 6Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Easter
- Energy 416.44 (Kcal)
- Carbohydrates 28.25 (g) of which sugars 7.62 (g)
- Proteins 18.42 (g)
- Fat 26.67 (g) of which saturated 14.50 (g)of which unsaturated 7.75 (g)
- Fibers 2.19 (g)
- Sodium 556.03 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz fresh lasagna pasta (ready for lasagna)
- 1 lb 2 oz lb asparagus
- 3/4 cup ricotta
- 1/2 cup grated Parmesan
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- 1 clove garlic
- 3 cups whole milk
- 4 tbsp butter (about 1/4 cup)
- 1/2 cup all-purpose flour
- 1 lemon (zest grated)
- 2 tbsp lemon juice
- to taste salt
- to taste nutmeg
- 1/2 cup grated Parmesan
Tools
- Pan Moneta Etnea Pan, Aluminum, Non-stick, Black, 8 in
- Hand Whisk Fackelmann Kitchen Whisk, Stainless Steel, practical space-saving with hanging loop, dishwasher safe, 10.25 in
- Baking Dish Guardini, Rectangular baking dish 12 x 7 in, Ceramic, Suitable for conventional oven and microwave, White, Ceramic Line
Steps for asparagus lasagna with lemon béchamel
Prepare the asparagus: Wash the asparagus and snap off the woody ends. Slice them into rounds, leaving the tips whole. In a pan heat the extra virgin olive oil with the crushed garlic, add the asparagus and sauté for 5 minutes over high heat with a pinch of salt and black pepper. Set aside.
Prepare the lemon béchamel: In a small saucepan melt the butter over medium heat. Add the all-purpose flour all at once and stir vigorously for 1 minute. Pour the hot whole milk in a thin stream, continuing to whisk. Cook over low heat for 8 minutes until you obtain a smooth cream. Add the lemon zest (untreated), the lemon juice, nutmeg, salt and the grated Parmesan. Stir and remove from heat.
Prepare the ricotta cream: In a bowl mix the ricotta with a couple of tablespoons of the lemon béchamel, a pinch of salt and black pepper. Work with a fork until you obtain a soft, homogeneous cream.
Assemble the lasagna: In a baking dish (about 8 x 12 in) spread a ladle of béchamel on the bottom. Place a layer of fresh lasagna sheets, then béchamel, ricotta cream and asparagus. Repeat the layers until all ingredients are used. Finish with plenty of béchamel and sprinkle with grated Parmesan.
Bake: Bake in a preheated static oven at 356°F for 35 minutes, until the surface is golden and gratinated. If the surface browns too quickly, cover with aluminum foil for the last 10 minutes. Let rest 10 minutes before serving.
Storage, notes, tips for asparagus lasagna with lemon béchamel
For an even more spring-like version, add a layer of fresh blanched peas along with the asparagus.
If you use dried lasagna sheets, briefly blanch them before assembling.
The lasagna keeps in the fridge for 2 days and reheats perfectly in the oven at 302°F covered with aluminum foil.
FAQ (Questions & Answers)
Can I use frozen asparagus for this recipe?
Yes, you can use frozen asparagus, although fresh asparagus offers better texture and flavor. Make sure to thaw them completely and dry them well before proceeding with cooking.
