Lasagna with Asparagus Emmental and Parmesan is a delicious idea to consider for Easter lunch. You can prepare it throughout the spring season when asparagus is in abundance. It is a recipe with a delicate yet very tasty flavor. The béchamel sauce I propose is less elaborate than usual, but much quicker and especially without the risk of lumps forming. If you don’t want to risk watering it down too much and having to reduce it later, blend the asparagus alone and then sauté them in a pan to thicken. However, in this case, do not reduce the béchamel too much.
For the procedure, I have made a short video, which you can watch on the pages of Facebook, Instagram, and Pinterest
Since Easter is approaching, here are some first course ideas to consider
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Day 16 Hours
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 3/4 cups milk
- 2 1/2 tbsp flour
- 1 1/2 tbsp butter
- to taste salt and pepper
- 1 lb asparagus
- 7 oz dried lasagna
- 5 1/2 oz emmental
- 5 1/2 oz grated parmesan cheese
- to taste extra virgin olive oil
- 1 oz shelled walnuts
Tools
- 1 Small saucepan
- 1 Pot
How to Prepare Lasagna with Asparagus Emmental and Parmesan
To prepare the Lasagna with Asparagus Emmental and Parmesan, organize your workspace with all the ingredients already measured.
This way you will have everything at hand, and your work will definitely be simpler and faster.
Start by making the Béchamel Sauce, so it’s ready when you need it.
Usually, the béchamel should be creamy, but in this case, make it as thick as possible since you will need it very firm.
Clean the asparagus carefully to avoid wasting, wash, dry them, and remove about 1.5 inches of tips, which you will set aside.
Cut the rest of the asparagus into small pieces, and put them in the blender along with the béchamel.
If after blending, the sauce becomes too liquid, thicken it in a small saucepan, keeping it creamy.
Cut the asparagus tips in half, slice the emmental thinly, and chop the walnuts.
Boil water in a large pot with high sides and dip the dried lasagna into it.
Let it cook for a few minutes until it softens enough to be handled.
Now that everything is ready, it’s time to assemble the asparagus lasagna.
Drizzle some oil to grease the base of a baking dish (10×7 inches) and place a first layer of lasagna.
Spread the asparagus béchamel sauce on top, and distribute the cheese over it.
Add the asparagus tips, grated parmesan, and some chopped walnuts.
Cover with another layer of lasagna and continue in the same way until you use up all the ingredients.
Finish by drizzling a little oil on top, and bake in a preheated oven at 375°F for about 35-40 minutes.
Serve your Lasagna with Asparagus Emmental and Parmesan only 5 minutes after taking it out of the oven.
Tips, Variations, and Storage
You can prepare and store the lasagna in the refrigerator without cooking it for two days, or longer in the freezer.
However, make sure to defrost it directly in the refrigerator and never at room temperature.
Using the same procedure, you can fill the lasagna with whatever you like if you don’t care for asparagus.
Did you like my recipe for Lasagna with Asparagus Emmental and Parmesan? Follow me on my Facebook, Instagram, and Pinterest pages to stay updated!
Did you like my recipe for Lasagna with Asparagus Emmental and Parmesan? Follow me on my Facebook, Instagram, and Pinterest pages to stay updated!
