The Baked Lasagna with Asparagus and Béchamel is a spring dish but not only, it is very suitable for Easter lunch. Made with a special béchamel, they are even tastier, special because I added a teaspoon of turmeric which gave it a beautiful color but also a very tasty flavor thanks to the cacioricotta. Prepare them with me by following the instructions . . .
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Fall
- Energy 740.92 (Kcal)
- Carbohydrates 67.74 (g) of which sugars 15.37 (g)
- Proteins 29.49 (g)
- Fat 41.63 (g) of which saturated 22.40 (g)of which unsaturated 12.84 (g)
- Fibers 6.09 (g)
- Sodium 744.43 (mg)
Indicative values for a portion of 400 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
- 1 2/3 cups all-purpose flour
- 2 eggs (medium)
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 1.1 lbs asparagus
- 1 shallot
- 1.5 tbsp extra virgin olive oil
- 2/3 cup Parmigiano Reggiano DOP (grated)
- 1.8 oz goat cacioricotta (grated)
- 1/2 tsp fine salt
- 4 1/4 cups milk
- 2.8 oz butter
- 2/3 cup flour
- 1 tsp ground turmeric
- 1/2 tsp nutmeg (ground)
- 1/2 tsp fine salt
Tools
- Kitchen Scale
- Pastry Board
- Pasta Machine
- Baking Pan 12 x 8.7 in
Steps
On the pastry board, pour the flour, make a well, add eggs, oil, and knead. Let the dough rest covered with a towel for 30 minutes.
Clean the asparagus by removing the toughest part of the stem and using a peeler on the outer part. Cut them into pieces, keeping the tips whole. In a pan with oil, add the finely chopped shallot and asparagus, salt, and let cook for 10 minutes with a lid.
Heat the milk. In another saucepan, melt the butter and off the heat, pour in all at once the flour mixed with turmeric and nutmeg. Return to the heat, stirring for a few minutes, and pour into the boiling milk. Continue to stir, salt, and as soon as it thickens, wait a few minutes and turn off the heat. When the asparagus is cooked, add them to the béchamel sauce.
Roll out the dough into rectangles, blanch them 4 at a time for a few seconds in boiling salted water, and drain them, placing them in a bowl of cold water. In a 12 x 10 in pan, make layers of lasagna, béchamel with asparagus, and grated cheeses, finishing with béchamel and cheeses. Bake in a hot oven at 437°F and cook for 40-45 minutes until the baked lasagna with asparagus and béchamel has taken on that nice burnt color and . . . enjoy your meal!
Storage
Baked Lasagna with Asparagus and Béchamel, after cooking, can be stored in the fridge for 2-3 days
FAQ (Frequently Asked Questions)
Can Baked Lasagna with Asparagus and Béchamel be frozen?
Baked Lasagna with Asparagus and Béchamel can be frozen well sealed, either raw or cooked. If cooked, they must be completely cold before freezing. When needed, it’s best to thaw them in the fridge and then put them back in the oven at 302°F for 20 minutes
