This Lasagna of Asparagus known as “Lasagne Activate Acts” is one of my favorite spring dishes with fresh asparagus, a creamy white sauce, cheese and salty ham. It is perfect for special occasions!
I love lasagna and baked pasta dishes, whether it is a traditional lasagna, white sauce lasagna or grilled zucchini lasagna!
When the asparagus are abundant during spring, I love using it to prepare this asparagus lasagna, the creamy pasta of the asparagus sausage and an easy quiche of cheese asparagus.
If you have never thought of combining the asparagus with the pasta, it is the perfect combination of flavors and plots! This lasagna with asparagus is clearer than a classic lasagna lasagna with Bolognese sauce and perfect for spring.
I love add cooked ham, but you can make it a vegetarian lasagna without meat and it is equally satisfactory!
Because you will love the asparagus in the lasagna
- Tasty with great consistency: The crunchy asparagus combined with creamy cheeses, tender pasta and delicate white sauce is a delicious contrast of taste and consistency.
- Best spring lasagna: When time begins to become warmer, this lighter lasagna is the perfect dish for special occasions from Easter lunches to Mother’s and Sunday party!
Asparagus lasagna recipe
- Lasagna Noodles: I used lasagna noodles ready in the oven. You can use standard lasagna noodles but they must be cooked and drained before using this dish.
- Asparagus: You will need 2 cups of chopped green or white asparagus, even if I prefer greenery. Use thin stems or top thick and separated from the stems.
- Just grated Parmesan: I always recommend using a good quality fresh grated Parmesan.
- Mozzarella Cheese: I love the taste of traditional mozzarella added with sausage and asparagus, but Swiss cheese or goat cheese could be replaced.
- Italian sausage: The Italian sausage adds a little protein and flavor but could be omitted for a vegetarian dish.
- White sauce: For the creamy spout, you will need milk, butter, flour, salt and pepper.
How to do the Asparagus Laasagna
To start, in a medium pot, boil the water then add chopped asparagus spears and boil add the asparagus tips at the end. Drain and set aside.
In a medium pan add the olive oil and broken sausage and brown over medium heat.
Prepare the creamy sauce Béchamel adding butter to a large pot over medium heat. Beat the flour and salt, then milk one cup at a time and continue mixing until it thickens, remove from the heat and let cool and thicken.
Add a little Béchamel to the bottom of the pan, then layers with lasagna sheets, more béchamel sauce, then add with chopped asparagus and sausage.
Then sprinkle with grated Parmesan and mozzarella, continues for the remaining layers.
Cook, then let it rest for about 5 minutes, then cut into squares and serve.
Tips and variants
- Additional vegetables: Zucchini, spinach, leeks or even some skipped mushrooms would all be delicious additions to this lasagna with asparagus.
- Protein: Instead of sausage, try a little fried bacon, bacon or cooked ham. You could also add skied prawns.
- Create your pasta: Make your fresh egg pasta or fresh homemade pasta; While adding some more steps would make this extra special!
- Roasted asparagus: I find my asparagus quick and easy to steam, but if you prefer to use the roasted asparagus in olive oil adds a layer of flavor while softening the asparagus.
- Garnish: Garnish the upper part of your lasagna with just grated Parmesan or fresh basil before serving.
Can I make a vegetarian lasagna of asparagus?
Yes, simply omit the ham and this becomes a large alternative vegetarian dish.
Can I make it gluten -free?
To make this without gluten, replace lasagna noodles with a gluten -free lasagna paste and use a gluten -free flour in the Bèchamel white sauce.
Can I do it in advance?
YES! You can assemble this with up to two days in advance. Keep covered in the refrigerator. It may be necessary to add a few minutes to the cooking time or if you have time to prepare it to bring to room temperature about 30 minutes before cooking.
How to keep the leftovers of pasta?
Keep your lasagna leftovers in an airtight container in the refrigerator for a maximum of 3 days. Heats portions in the microwave, oven in the oven or even in a pan on the hob. I do not recommend to freeze the pasta as it changes the consistency to defrosting.
Other pasta recipes to try
This white sauce (it seems partial to me to the white sauce these days) and the asparagus lasagna is absolutely delicious. So, before the asparagus bet for another season, why not try this, it will be worth it. Enjoy your meal!
- 12 Lasagne Noodles
- 2 cups chopped asparagus (keep the tops separate see instructions)
- 1 camera cups Just grated Parmesan
- 1 cup Fresh cubic mozzarella
- 1 cup Italian sausage (broken in pieces)
For the white sauce
- ¼ cup salty butter
- ¼ cup Flour
- 3½ cups milk
- 1-2 sections salt
- 1-2 sections black pepper
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In an average boiled water pot, add the chopped asparagus (I added the peaks of the asparagus in the last 3 minutes) and boil for a total of about 8 minutes, drain and set aside. I put aside 3 whole asparagus (raw) for the upper part.
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In a medium pan add the olive oil and broken sausage and brown over medium heat.
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In a large pot over medium heat, add the butter, dissolve then add flour, salt and pepper, combine with a whisk, add the milk, 1 cup at a time and continue mixing until it thickens, remove from the heat and let it cool to thicken even more for about 15-20 minutes.
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Preheating of the oven at 375f/190c.
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In a pan (I used a 10th x 8ally deep oven pan, 27 x 21 cm) scattered 3-4 tablespoons of white sauce on the bottom of the pan, which with layer with lasagna noodles (my used pan 2 per layer, I used fresh sheets, break or cut if you need to go fit), cut if you need to adapt), cut if you need to go in shape), cut if you need to go in shape), adapt or cut if it is necessary to adapt) if you need to adapt), to cut if you need to adapt) if you need to adapt), to cut if it is necessary to adapt) if you need to adapt). mozzarella), then on top with chopped asparagus, sausage, sprinkle with grated Parmesan and mozzarella, continue for the remaining layers. Place the three whole asparagus stalks at the top, cook for about 20-25 minutes. Leave to sit 5-10 minutes, then serve, have fun!
Can I make it gluten -free?
To make this without gluten, replace lasagna noodles with a gluten -free lasagna paste and use a gluten -free flour in the Bèchamel white sauce.
Can I do it in advance?
YES! You can assemble this with up to two days in advance. Keep covered in the refrigerator. It may be necessary to add a few minutes to the cooking time or if you have time to prepare it to bring to room temperature about 30 minutes before cooking.
Calories: 663Kcal | Carbohydrates: 56G | Protein: 31G | Fat: 35G | Saturated fat: 18G | Polynsaturo fat: 3G | Monolysatuine fat: 12G | Trans fat: 0.3G | Cholesterol: 96mg | Sodium: 923mg | Potassium: 572mg | Fiber: 3G | Sugar: 10G | Vitamin A: 1094Iu | Vitamin C: 3mg | Soccer: 549mg | Iron: 3mg | Phosphorus: 548mg
Updated from May 1, 2014.
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