Lasagna asparagus and cooked ham delicious with homemade béchamel.
Perfect for any occasion, easy to make, you can also use ready-made béchamel sauce to make this recipe even simpler.
Asparagus really grabs my attention this time of year.
As I’ve said before, they are among my favorite ingredients to use fresh, and whenever I find them, I can’t help but buy them.
Remember, you can use the comments section below for ideas, suggestions, and constructive criticism, or contact me on major social platforms to share anything that comes to mind about the recipes.
Below, I leave you with a recap of my favorite lasagnas to make every season.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 6 people, 12in x 8in baking dish
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 12 sheets lasagna sheets (for lasagna)
- 14 oz asparagus (net weight after trimming)
- 2 cups béchamel sauce
- 7 oz cooked ham
- 12 oz pizza mozzarella (must be dry)
- 3.5 oz cheese (grated)
- 2 tsp coarse salt (for cooking asparagus)
- 2 cups whole milk
- 2 tbsp butter
- 2.5 tbsp all-purpose flour
- 1 pinch nutmeg
- to taste fine salt
Tools
- 1 Knife
- 1 Cutting board
- 1 Strainer
- 1 Baking dish
- 1 Pot
Steps
To make the delicious asparagus and cooked ham lasagna, first prepare the béchamel if you want to make it homemade.
To prepare the béchamel, heat the milk in a saucepan almost to a boil and remove from the heat.
In a non-stick pan, melt the butter and add the flour, stirring with a hand whisk until you get a sort of cream, technically called roux.
Add it to the milk and put the pot back on the heat, stirring continuously until you achieve the desired consistency, which also varies depending on the humidity or the addition of a little more flour.
When finished cooking, as soon as it thickens properly, turn off the heat and add the nutmeg and salt, and let it cool.Meanwhile, clean the asparagus by removing the tougher part of the stem, and if they are larger ones, also the outer part with a vegetable peeler.
Cut them into pieces and rinse under cold running water before blanching them for 10 minutes in plenty of salted water, drain and cool in a bowl with very cold water.
Roughly chop the mozzarella and cooked ham and begin to assemble the lasagna.
At the base of the baking dish, spread a thin layer of béchamel and arrange the lasagna sheets in a first layer, adapting them to the baking dish used.
Cover with another thin layer of béchamel, distribute some of the asparagus and cooked ham, and add the mozzarella.
Sprinkle with grated cheese and continue to complete the layers.
I made 4 layers.
Bake in a hot ventilated oven for 30 minutes at 356°F.
Let it cool slightly before serving.
