Baked Green Lasagna with Asparagus is one of those Sunday and holiday recipes, especially for Easter and Easter Monday when it can be included in the outdoor lunch. The dough takes on a lovely green color thanks to the borage leaves, which once cooked are blended and added to the dough, and the béchamel sauce with asparagus makes this dish very creamy.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 585.32 (Kcal)
- Carbohydrates 56.86 (g) of which sugars 10.92 (g)
- Proteins 19.18 (g)
- Fat 33.72 (g) of which saturated 15.88 (g)of which unsaturated 7.61 (g)
- Fibers 4.17 (g)
- Sodium 1,000.41 (mg)
Indicative values for a portion of 250 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
- 2 bunches borage
- 1 egg (medium)
- 1.75 cups all-purpose flour
- 1 tbsp extra virgin olive oil
- 1 g fine salt
- 3 cups whole milk
- 0.33 cups all-purpose flour
- 3 tbsp butter
- 2 g fine salt
- 1 pinch nutmeg (powdered)
- 14 oz asparagus
- 1 fresh spring onion
- 2 tbsp extra virgin olive oil
- 1 g fine salt
- 0.33 cups pecorino cheese (grated)
- 1 tbsp butter
Tools
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- Pastry board
- Pasta machine
- Casserole
- Baking dish rectangular
- Whisk
- Immersion blender
Steps
Clean the borage leaves by removing the stems and veins, immerse them in cold water to remove impurities, drain them, and place them in a pan. Since they contain a lot of water, they will cook in a few minutes over low heat with a lid. Once cooled, gather and squeeze them as much as possible.
Place borage and egg in a container and blend. Pour the flour (not all of it, keep some tablespoons aside) on the pastry board, place the mixture in the center along with salt, oil, and start kneading. Check if more flour is needed and when the dough is smooth, wrap it in plastic wrap and let it rest 30 minutes. After resting, roll out the dough into rectangles (I use a hand machine and go up to the second-to-last setting).
Prepare a béchamel sauce slightly thinner than usual. Bring the milk to a boil. In a small pan, melt the butter and, off the heat, quickly add the flour with salt and nutmeg. Stir quickly and add to the boiling milk. Continue stirring with the whisk until it thickens. Clean the asparagus by removing the tougher ends and peeling the stalk with a peeler. Cut them into pieces keeping the tips whole, and sauté them in a pan with oil and sliced spring onion. Salt and let cook over low heat with a lid until they are cooked but crunchy. Add them to the béchamel keeping the tips aside, which will go on the lasagna surface.
Blanch the lasagna sheets for 2 minutes (2-3 pieces at a time) and once collected, cool them in a bowl of cold water. Spread a little béchamel and asparagus on the bottom of the pan (16.5 x 11.6), place the lasagna, continue with béchamel, grated pecorino, and more lasagna finishing with béchamel, asparagus tips, pecorino, and small pieces of butter. Preheat the static oven to 437°F, bake and cook for 40 minutes until the classic crust forms.
